TUCSON, AZ (Tucson News Now) - In this week's "What's for Lunch" segment, Chef Armando Duarte from Click Café shows us how to prepare two dishes that are as easy to make as they are healthy. Click Café is located inside the Jim Click Dealership on Duval Mine Road in Green Valley.
Black Bean Huevos Rancheros
1/2 Tomatoes diced
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 fresh jalapeno pepper, seeded and finely chopped
1 clove garlic minced
salt, to taste
2 teaspoons canola oil
2 cloves garlic minced
1 (19 ounce) can black beans, drained and rinsed
1/2 cup chicken broth
1 teaspoon chopped chipotle chiles in adobo sauce
8 (7 inch) corn tortillas
1/2 cup shredded Monterey Jack Cheese
To make the salsa, stir the tomatoes, green onions, cilantro, lime juice, jalapeno pepper, one clove minced garlic, and salt to taste, together in a bowl until well blended. Cover, and refrigerate until needed. Preheat oven to 375 degrees F (190 degrees. Lightly grease a baking sheet. Place 1 teaspoon canola. Place 1 teaspoon canola oil in a skillet, and heat over medium heat. Stir in the garlic, and cook one minute until light-brown. Mix in the black beans, chicken broth, and chiles; simmer until beans are heated through, about five minutes. Turn off heat, and keep warm. Place four tortillas on the prepared baking sheet. Sprinkle the cheese evenly over the tortillas.
Top with the remaining four tortillas. Cover the baking sheet with aluminum foil. Bake tortillas in pre-heated oven until cheese melts, about five minutes. Place the remaining 1 teaspoon canola oil in a skillet, and heat over medium heat. Crack eggs into skillet, and cook to desired firmness.
Cod And Kale
4oz Kale or Greens
8oz Cod Baked and season w/ Ms.Dash
2oz Toasted Almonds (unsalted)
1tbl Extra Virgin olive oil
Serve w/ wheat pasta or brown rice
* you can also add Tomatoes, Onions and Mushrooms
In a dry sauté pan on medium-low heat toast almonds until brown then place aside for later use.
Preheat oven at 350 degrees and bake cod for 12 minutes or until it flakes with a fork.
In sauté pan add 1 tablespoon of EVO and cook greens until soft add cod and heat together and place on top of wheat pasta or brown rice. Garnish with toasted almonds and lemon juice.