Mexican Bento Box for Lunch
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".
Prep Time15 mins
Total Time20 mins
Servings: 1 1
- 5 pieces of jicama cut in flower shape can be replaced with carrots
- 1/4 piece of a whole grain baguette or bolillo can be replaced with ciabatta bread
- 1 teaspoon of crema mexicana
- 1 teaspoon of mashed black beans
- 2 slices of smoked turkey can be replaced with ham or an extra slice of queso fresco
- 1 slice of queso fresco can be replaced with avocado
- 1 round of purple onion
- 1 slice of tomato
- 1 lettuce leaf can be replaced with spinach
- 5 strawberries
- 6 slices of cucumber
- 1/2 lime
- 1/2 teaspoon of chamoy in powder or lime chile salt
- 1 piece of Natilla candy or a Gloria can be replaced with one piece of chocolate
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.