Tip: Don’t be intimidated by crispy tortillas! Eat some of the toppings first, then either break off tortilla chips and dip into the red sauce, or pick up the whole tortilla and eat it like an open-faced sandwich.
Make Red Sauce
Heat oven to 400°F. Heat 1 tbsp. (2 tbsp. for 4 servings) oil in a large saucepan over medium-high. When oil is hot, add red onion. Cook about 3-4 minutes, until soft and starting to brown. Stir in garlic and spice blend. Cook for 1 minute or until fragrant. Drain and rinse black beans in a fine mesh sieve. Add beans and fire roasted tomatoes to saucepan. Reduce heat to medium-low. Cover and simmer for 13-15 minutes.
Meanwhile, wash lime and cilantro. Cut lime in half. Pick and chop cilantro leaves. Peel plantain and slice into ½ inch rounds.
Add 2 tbsp. (4 tbsp. for 4 servings) oil to a small bowl. Brush oil over both sides of tortillas. Line a baking sheet with foil. Place tortillas side by side on baking sheet (2 baking sheets for 4 servings). Cook for 10-12 minutes, flipping halfway through, until crispy but not burnt. Remove from oven and set aside to cool.
Meanwhile, heat 1 tbsp. (2 tbsp. for 4 servings) oil in a large skillet over medium-high. When hot, add sliced plantains. Season with a pinch of salt. Fry for 5-6 minutes, flipping once, until brown and crispy. Transfer plantains to paper towel.
In same skillet, heat 1 tbsp. (2 tbsp. for 4 servings) oil over medium-high. Crack eggs into skillet. When whites begin to set, reduce heat to low and cook for 3-4 minutes until whites are cooked for a sunny side egg, or cook to your preference.
Finish & Serve
Stir half of the lime juice into red sauce. Season to taste with salt and pepper. Place two tortillas on each plate, overlapping slightly. Place eggs in middle of each plate. Arrange plantains around perimeter of plates. Top with red sauce, cilantro, and crumbled cotija cheese. Squeeze remaining lime juice over everything and serve. Enjoy!