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

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

Turn the heat down to medium and add the diced peppers. Cook to soften, 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 it to cook for 1-2 minutes until the bottom starts to set then pull up the edges of the eggs and let the eggs run underneath. Add the cubed cream cheese and continue to cook for another 1-2- minutes until the cheese melts and the eggs are just barely cooked and very soft. Remove from the heat.

To assemble the burritos, warm tortillas individually in for 20 seconds in the microwave or char over the open gas flame for a few seconds on each side, until soft and pliable. Sprinkle the shredded cheese on the bottom of the tortilla then add black beans, eggs, and cooked sausage.

Fold the the tortilla over the filling, fold in each side, and continue rolling forward. side ends of tortillas over filling and roll forward. Wrap the tortillas in foil and bake for 8-10 minutes, until heated through and the cheese is melted.

For freezer breakfast burritos, wrap each burrito in foil before baking and store them in a freezer bag. Bake them directly from frozen at 425°F for 20 minutes. Alternately, remove from the foil and heat in the microwave for 2 minutes.