Preheat the oven to 350°F (175°C). Place tortillas directly on the oven rack and bake for 8-10 minutes until crispy, flipping halfway through. Set aside.

Heat refried black beans in a small saucepan over medium heat, stirring occasionally until warm. If beans are too thick, thin with 1-2 tablespoons of water.

If using plantains: Peel and slice diagonally into ½-inch pieces. Place in an air fryer at 375°F (190°C) for 8-10 minutes, flipping halfway through.

Warm marinara sauce in a small saucepan over medium heat.

Heat ½ teaspoon oil in a large non-stick skillet over medium heat. Fry eggs in batches, using ¼ teaspoon oil per two eggs. Cook until whites are set but yolks are still runny, about 2-3 minutes.

Place one crispy tortilla on a plate; spread 1 tablespoon black beans on the tortilla; top with a fried egg; add 1 tablespoon marinara sauce; sprinkle with 1/2 tablespoon crumbled fresh cheese; add 1/2 tablespoon green peas. Garnish with hot peppers if using. Note: Serve immediately while tortillas are crispy and eggs are hot.