COOK THE EGGS: Preheat a medium nonstick pan over medium-high heat. Add a little bit of olive oil and swirl pan to coat. Add egg whites, shredded cheese, coriander, salt, and pepper to hot pan. Scramble eggs using a spatula to push the mixture around, stirring constantly and cooking for about 1-2 minutes. Add beans, chiles, chili garlic paste, and tomato paste (and 1 cup of Mexican rice, if using) to the pan and stir until well combined. Cook until heated through, about another minute or so. Drizzle top with sriracha or other chosen hot sauce, fresh cilantro, or green onions and stir until combined.
SERVE: Layer ingredients into little tortillas (either heated briefly in the microwave or just warmed through on both sides in a hot, ungreased pan) to build tacos. Extra ingredients include Mexican rice, greek yogurt, sour cream, salsa, or extra cheese. You can also eat without tortillas and rice for a lower-carb breakfast scramble.
Notes
If you are cooking for family or a crowd, double/ triple the batch (and use a larger pan). Serve in a large dish in the middle of the table with tortillas, rice, and salsa on the side. It makes cooking for a mixed group of veggie-only eater and meat-eaters a breeze.*In every restaurant there seems to be a choice given between having black beans vs. pinto beans. The same division exists in our little household over here. I adore black beans but Billy is firmly among the pinto bean supporters. Both work great here.**For lower fat version, swap for low-fat shredded mozzarella cheese***can swap for coconut oil, avocado oil, or butter****if you don’t like things spicy you can exclude these or sub roasted red peppers which don’t carry a spicy kick, or saute raw bell peppers until softened and then add them in*****choose corn tortillas or no tortillas for a gluten-free dish