Some of yesterday’s tasty pork tenderloin became leftovers for today’s bento. Amazing how something that was cooked specifically for this week’s bentos could be a leftover…odd.
Anyhow, I took some of the pork tenderloin and cut it into small chunks, added some boiled corn kernels (cut from the cob), and topped with mozzarella cheese.
It was all then rolled up into 3 pretty tortillas and baked. Here they are ready for baking.
Now, here they are in my bento not so pretty anymore. This bento could have used a bit more pre-planning. In other words, I should have wacked the ends off the tortillas before baking. Instead, I had to tear the ends off to fit inside the bento. Ah well, cook and learn 
Today’s bento consists of:
Pork and corn tortillas
Grapes, blueberries, tangerine
Dessert is 2 peanut butter filled pretzel, 1 chocolate covered pretzel, and 1 chocolate covered dried cherry.
[property_details details="1"]
I cook with the intent of having something for bento all the time. Like today’s bento (not yet posted), which is my go-to protein quickie (“BBQ” chicken) quite often in my bento
I made it last night and then ate a piece and put the other 4 away, hahaha.