Preheat your oven to 425 degrees F if baking a burrito right away.

Heat a large skillet over medium-high heat. Add the ground sausage and cook, breaking it into crumbles, until no pink remains and the pieces are golden brown, about 5 to 7 minutes. Transfer to a paper towel-lined plate, leaving a small amount of fat in the pan.

Turn the heat down to medium. Add the diced poblano pepper and cook for 2 to 3 minutes, stirring occasionally, until softened and slightly fragrant.

Reduce heat to medium-low. Pour in the whisked eggs and season with salt and pepper. Let the bottom set for 1 to 2 minutes, then gently pull the edges toward the center with a spatula, letting liquid egg run underneath. Add the cubed cream cheese and fold gently for another 1 to 2 minutes until just set and very soft, not dry. Remove from heat immediately.

Warm each tortilla for 20 seconds in the microwave or char briefly over a gas flame until pliable. Cold tortillas will crack when rolled.

Lay each tortilla flat. Sprinkle shredded cheddar cheese on the tortilla first as a moisture barrier. Then layer on black beans, scrambled eggs, and cooked sausage.

Fold the sides of the tortilla inward and roll tightly from the bottom to seal. Wrap each burrito in aluminum foil.

To bake fresh: place at 425 degrees F for 8 to 10 minutes until heated through. To reheat from frozen: bake at 425 degrees F for 20 minutes. To microwave from frozen: remove foil first, then microwave for 1 to 2 minutes. Finish in the air fryer for 3 to 4 minutes for a crispier exterior.