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Mexican bento box
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Transform any lunchbox into a flavorful fiesta with this Mexican bento box.
Ingredients:
  • 1/2 avocado
  • 10.60 gm lime juice
  • 3 grape tomatoes, quartered
  • 125g can red kidney beans, drained, rinsed
  • 40.00 ml tasty cheese, grated
  • Lime wedges, to serve
  • 200g chicken mince
  • 40.00 ml mild salsa
  • 5.00 gm salt-reduced taco seasoning
  • 2 tsp fresh coriander leaves, chopped
  • 62.50 ml packaged dried breadcrumbs
  • Olive oil spray
  • 2 enchilada tortillas, each cut into 8 wedges
  • 2.50 gm salt-reduced taco seasoning
Instructions:
  • For Mexican meatballs: Preheat the oven to 200C/180C fan-forced and line a baking tray with baking paper. Mix mince, salsa, seasoning, coriander, and breadcrumbs in a bowl. Roll 2 teaspoons of mixture into 24 balls. Arrange on the lined tray, spray with oil, and bake for 10-12 minutes until cooked through.
  • 1. Preheat your oven and line a baking tray with parchment paper. 2. Arrange tortillas on the prepared tray and lightly coat them with oil. 3. Sprinkle the tortillas generously with your favorite seasoning. 4. Bake for 4 to 5 minutes until they turn golden brown. 5. Allow the corn chips to cool on the tray before serving.
  • In a bowl, mix ripe avocado with zesty lime juice. In another bowl, blend tomato, beans, and cheese. Divide avocado, tomato mix, 6 meatballs, corn chips, and lime into 2 lunchboxes. Chill until ready to eat.

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