In a small nonstick skillet over medium-high heat, cook and crumble chorizo.
Once browned, transfer to a plate and cover with aluminum foil.
Wipe skillet clean with a paper towel, heat 1 Tbsp of oil over medium-high heat.
Sprinkle plantains with sugar, cinnamon and salt. Fry in hot oil on both sides until light golden brown.
Once finished, fry eggs on both sides in a small amount of oil.
In a second medium skillet, heat 1 tbsp olive oil over medium-high heat. Cook onions and mushrooms for 2-3 minutes.
Add peas and cook until bright green (about 1 minute more.)
Return skillet to stove over medium heat, brush tortillas on both sides with 1 Tbsp oil. Cook on both sides until golden brown. Place each on a small salad plate.
Heat refried black beans and lime juice in skillet. Spread atop each tortilla.
Top with chorizo, mushroom mixture and a fried egg.
Drizzle with salsa roja, top with crumbled queso fresco and parsley or cilantro for garnish.
INGREDIENTS LIST
