Preheat the oven to 350F. One pepper at a time, place poblano peppers on a burner with an open flame on medium-low heat. (You can also char the peppers under an oven broiler.) Turn until all sides are charred. Place in a plastic bag and seal. Set aside to steam.
Heat a skillet over medium heat. Add sausage and garlic. Cook, breaking meat into crumbles with a wooden spoon while cooking.
Remove peppers from plastic bag and peel off the charred skin (have the little ones help!). Remove stem and put peppers into a blender with water, pulsing until a thick sauce forms.
Add 1/4 of the poblano sauce to the chorizo mixture and stir until combined. Evenly smear the pureed black beans on the tortillas. Evenly top with the cooked chorizo.
Roll up the tortillas and place in baking dish seam side down. Repeat process with remaining tortillas. Cover with remaining poblano sauce, then sprinkle with habanero jack cheese.
Bake until tortilla edges look crisp and cheese is golden and gooey, 12 to 15 minutes.