Sprinkle plantains with sugar, cinnamon and salt. Fry in a medium skillet in 1 Tbsp hot oil until both sides are light golden brown. Transfer to a small plate, cover with aluminum foil.
Return skillet to stove, add 1 Tbsp of olive oil and heat to medium-high heat. Cook ham until golden brown, toss in peas and asparagus and cook until warm and bright green. Transfer to a bowl and set aside.
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 plantains and ham mixture.
Add 1 Tbsp olive oil to pan and fry eggs over easy. Transfer atop each tortilla.
Drizzle with salsa roja, top with crumbled queso fresco and parsley or cilantro for garnish.