Mexican bento box
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How to make Mexican bento box
Yield = 2 lunchboxesPrep time: 0:25
Cook time: 0:15
Total time: 0:40
Ingredients
- 1/2 avocado
- 2 teaspoons lime juice
- 3 grape tomatoes, quartered
- 125g can red kidney beans, drained, rinsed
- 2 tablespoons tasty cheese, grated
- Lime wedges, to serve
Mexican meatballs
- 200g Lilydale Free Range Chicken Mince
- 2 tablespoons mild salsa
- 2 teaspoons salt-reduced taco seasoning
- 2 teaspoons fresh coriander leaves, chopped
- 1/4 cup packaged dried breadcrumbs
- Olive oil spray
Corn chips
- 2 enchilada tortillas, each cut into 8 wedges
- Olive oil spray
- 1 teaspoon salt-reduced taco seasoning
Method
- Step 1 Make Mexican meatballs: Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. Combine mince, salsa, seasoning, coriander and breadcrumbs in a bowl. Using 2 teaspoons of mixture at a time, roll into 24 balls. Place on prepared tray. Spray with oil. Bake for 10 to 12 minutes or until meatballs are cooked through.
- Step 2 Make Corn chips: Line a baking tray with baking paper. Place tortillas on tray. Spray with oil. Sprinkle with seasoning. Bake for 4 to 5 minutes or until golden. Cool on tray.
- Step 3 Mash avocado and lime juice in a bowl. Combine tomato, beans and cheese in a small bowl. Pack avocado mixture, tomato mixture, 6 meatballs, corn chips and lime into each of 2 lunchboxes. Refrigerate until required.
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