Fully Loaded Slimming Veggie Tacos

Who says you can’t get full off of plants? These fully loaded slimming veggie tacos will fill you up, without filling you out! 

Fully Loaded Slimming Tacos Maria MArlowe 2

Fully loaded and slimming seems like an oxymoron, but when you’re talking plant food, it totally makes sense. The high fiber, water, and protein content makes these hard to overeat. The ingredients are nutrient dense and contribute to satiety and maintaining an ideal weight. With just two of these fully loaded slimming tacos, you’ll feel satisfied, but not overly full. 

They definitely take a little longer to put together than most of my recipes, but if you make them on the weekend, you’ll have leftovers for a few days, and it’s definitely worth it. 

Fully Loaded Slimming Taco

This is probably the healthiest taco recipe. The “shell” is a romaine lettuce leaf, and it’s topped with a delicious walnut lentil taco “meat”, along with my slimming radish salsa, guacamole, and cashew sour cream

Fully Loaded Slimming Tacos Webtec

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Fully Loaded Slimming Tacos
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Course
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Lentil-Walnut Taco Meat*
  • 1 cup (1¾ cups cooked lentils)*
  • 1 cup chopped into pieces
  • tsp.
  • tsp.
  • tsp.
  • ½ tsp. or to taste
  • Tbsp.
  • 3-4 Tbsp. water
Radish Salsa
  • cups diced (about 7-8)
  • 1 cup seeds removed and diced
  • ½ cup quartered
  • 2 chopped
  • ½ cup minced
  • 2 tsp. minced*
  • ¼ cup chopped
  • 2 Tbsp.
  • ¼ tsp. or to taste
Guacamole
  • 2 chopped
  • ½ cup chopped
  • ¼ minced
  • 2 tsp. seeds removed and minced (for medium..add more or less depending on heat tolerance)
  • ¼ cup chopped
  • 2 Tbsp.
  • to taste
Cashew Sour Cream
  • 1 cup soaked overnight in filtered water
  • 2 tsp.
  • 1 Tbsp.
  • ½ cup water
  • ¼ tsp.
Wraps
  • 8 leaves
Course
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Lentil-Walnut Taco Meat*
  • 1 cup (1¾ cups cooked lentils)*
  • 1 cup chopped into pieces
  • tsp.
  • tsp.
  • tsp.
  • ½ tsp. or to taste
  • Tbsp.
  • 3-4 Tbsp. water
Radish Salsa
  • cups diced (about 7-8)
  • 1 cup seeds removed and diced
  • ½ cup quartered
  • 2 chopped
  • ½ cup minced
  • 2 tsp. minced*
  • ¼ cup chopped
  • 2 Tbsp.
  • ¼ tsp. or to taste
Guacamole
  • 2 chopped
  • ½ cup chopped
  • ¼ minced
  • 2 tsp. seeds removed and minced (for medium..add more or less depending on heat tolerance)
  • ¼ cup chopped
  • 2 Tbsp.
  • to taste
Cashew Sour Cream
  • 1 cup soaked overnight in filtered water
  • 2 tsp.
  • 1 Tbsp.
  • ½ cup water
  • ¼ tsp.
Wraps
  • 8 leaves
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook the lentils: In a saucepan, bine lentils with 4 cups water, bring to a boil, reduce heat to medium, and simmer for 20 to 25 minutes until tender (cook time will vary depending on the type of lentils you use—see package). Drain excess water.
  2. Toast the walnuts: Preheat oven to 300°F. Add walnuts onto a rimmed baking sheet and toast for 10 to 13 minutes, watching closely, until lightly golden and fragrant. Set aside to cool for a few minutes.
  3. Make the salsa: Combine all salsa ingredients in a bowl, and toss well.
  4. Make the guacamole: Combine all guacamole ingredients in a bowl and mash with a fork until well bined. Leave a little chunky.
  5. Make the Cashew Sour Cream: Drain the cashews. Then, place all cashew sour cream ingredients in a bullet blender, and blend on high until smooth. You can add additional water to thin it out as desired.
  6. Prepare the taco meat: Add 1 3/4 cups cooked lentils (you'll have some leftover) and all the toasted walnuts into a food processor, along with the spices and salt. Pulse until chopped (make sure to leave texture). (If using a vitamix or blender, blend on the lowest setting). Add in the oil and the water until bined.
  7. Assemble: Add a large lettuce leaf onto a plate, top with taco meat, radish salsa, guacamole, and a drizzle of cashew sour cream.
  8. Leftovers can be stored in the fridge in sealed containers for a few days.
Recipe Notes

*Can use green lentils as well. Cook according to package instructions.


Share Your Thoughts

  1. Marianela says:

    I’m a sucker for tacos and veggies. This is a definite must-try. Thanks for sharing this recipe =)

    1. maria says:

      Hope you enjoy it Marianela!

  2. Lauren says:

    I’ve been on the plan for a week now to clear up my acne and I love it so far. However, I’m craving nachos. I’m a sucker for nachos. I basically get nachos every time when I would go out to eat. Is there a recipe that i can have that has the foods from the plan, but put it in the form of nachos? How would I substitute the chips (the best part I would say)?

    1. Webtec says:

      HI Lauren! Wonderful! So glad you’re loving it! You have a few options: 1- Organic blue corn tortilla chips 2- Take an organic sprouted or blue corn tortilla or a brown rice tortilla and bake in the oven until crisp (Try at 350 for 5-10 minutes, and keep checking so it doesn’t burn) You should then be able to crack it into “chips”. 3- The healthiest, most nutritious option, is to slice sweet potatoes into thin rounds and bake until soft, to use those as a “chip” although they admittedly won’t be as crisp/crunchy as regular chip (the thinner you slice them, the crispier they will be – just be careful they don’t burn!) — and try pairing with guacamole or salsa – as those are way more nutritious toppings!

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