A Mexican Bento Box for lunch inspired on my school days in Mexico City. Includes a "torta" made with turkey meat, black beans, lettuce, onion, crema fresca, and queso fresco. A side of veggies with fresh cucumber slices and jicama flowers. And a portion of seasonal strawberries. To fulfill the sweet tooth, a Mexican candy called "natilla".
5piecesof jicama cut in flower shapecan be replaced with carrots
1/4pieceof a whole grain baguette or bolillocan be replaced with ciabatta bread
1teaspoon of crema mexicana
1 teaspoonof mashed black beans
2slicesof smoked turkeycan be replaced with ham or an extra slice of queso fresco
1sliceof queso frescocan be replaced with avocado
1roundof purple onion
1 sliceof tomato
1 lettuce leafcan be replaced with spinach
5strawberries
6slicesof cucumber
1/2lime
1/2 teaspoon of chamoy in powder or lime chile salt
1pieceof Natilla candy or a Gloriacan be replaced with one piece of chocolate
Instructions
Prep the jicama by peeling and cutting using a pairing knife and a flower shape vegetable cutting device
Cut the one cucumber in rounds and half of a lime. Place the cucumbers along with the jicama flowers and the lime in the veggie compartment box. On a small separate container add there the chamoy.
Clean the strawberries and add them to the fruit compartment in the bento box.
Prepare the torta cutting the bread in two halves. Then spread on one half the crema mexicana and on the other half the black beans. Add the turkey meat and the queso fresco. Finish with lettuce, tomato and purple onions. Close and include in the compartment intended for the protein.
Include a napkin, a fork and the candy and close the bento box. Refrigerate until ready to eat. Enjoy the Mexican Bento Box with a full glass of water.