Mexican Bento

This is a Mexican-themed Bento. It's also vegetarian, and vegan if you substitute a vegan cheese substitute for the cheese in the quesadilla.

Contents:

Whole Wheat Bean & Cheese Quesadilla: Spread half of a whole wheat tortilla with refried beans and top with shredded cheddar (or jack or marble jack or Mexican Blend, or...) cheese. Fold the tortilla in half and stick it in the microwave for a minute, just till it gets hot and the cheese melts. Cut it into 4 wedges with a pizza cutter.

Mini Container Salsa: I used the little container in the chips & dip container for my salsa.

Small Container Guacamole: Mash up 2 ripe avocados in a bowl with a potato masher. Add one 4 oz. can of diced green chiles, the juice of one lime, and 1/2 teaspoon of salt, and stir it all together.

Small Container Tortilla Chips

Medium Container Rice & Beans: Mix together in a bowl one package of ready-to-serve brown rice, one drained 15 oz. can of black beans, one drained 10 oz. can of diced tomatoes & green chiles, and 1/2 teaspoon of salt.

Medium Container Corn Salsa: Mix together one thawed 12 oz. bag of frozen corn, 1/2 cup chopped green onions, 1 minced garlic clove, 1 chopped poblano pepper (if you can't find poblano peppers in your store, substitute a red bell pepper), 1 minced jalapeño pepper, the juice of one lime, and 1/2 teaspoon of salt.

Small Container Cantaloupe Balls & Kiwi Slices

Dark Chocolate Squares: I usually just throw in a Dove Dark Chocolate Bar.

The guacamole, rice & beans, and corn salsa recipes will make lots more than what you will put in this bento. Just fill the suggested containers, and save the rest for later.

Here's how it looks all packed up the the Dollar Tree cupcake container. Not all of the containers fit, so two had to ride shotgun.