Preheat the oven to 425°F if you plan to bake the burrito right away.

Heat a large skillet over medium-high heat. Add the ground sausage and brown, breaking it into pieces until no pink remains. Transfer it to a paper towel lined plate, leaving a bit of fat in the bottom of the pan.

Turn the heat down to medium and add the diced poblano peppers. Cook to soften for 2-3 minutes.

Turn the stove down to medium-low heat and pour in the whisked eggs and sprinkle with salt and pepper to taste. Allow cooking for 1-2 minutes until the bottom starts to set, then pull up the edges and let the eggs run underneath.

Add the cubed cream cheese and continue to cook until the cheese melts and the eggs are just barely cooked and very soft. Remove from the heat.

Warm tortillas individually in the microwave for 20 seconds or char over an open gas flame for a few seconds on each side until soft.

Sprinkle shredded cheese on the bottom of the tortilla, then add black beans, eggs, and cooked sausage.

Fold the tortilla over the filling, tuck in each side, and continue rolling forward. Wrap in foil.

If baking, place in the oven for 8-10 minutes until heated through and cheese is melted.

Wrap each burrito tightly in foil before baking and store in a freezer bag. Bake from frozen at 425°F for 20 minutes, or microwave for 2 minutes.