Fully Loaded Slimming Veggie Tacos

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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

Fully Loaded Slimming Taco
Serves 4
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
  1. 1 cup black lentils (you will use 1 3/4 cups cooked lentils)**
  2. 1 cup walnut pieces
  3. 1 1/2 teaspoons dried oregano
  4. 1 1/2 teaspoons ground cumin
  5. 1 1/2 teaspoons chili powder
  6. 1/2 teaspoon fine grain sea salt, or to taste
  7. 1 1/2 tablespoons extra-virgin olive oil
  8. 3-4 tablespoons water
  10. 1 1/2 cups radish, diced (about 7-8)
  11. 1 cup cucumber, seeds removed and diced
  12. 1/2 cup grape tomatoes, quartered
  13. 2 scallions, chopped
  14. 1/2 cup red onion, minced
  15. 2 tsp. jalapeno or serrano chile, minced*
  16. 1/4 cup cilantro, chopped
  17. 2 Tbsp. lime juice
  18. 1/4 tsp. salt, or to taste
  20. 2 avocado, chopped
  21. 1/2 cup grape tomatoes, chopped
  22. 1/4 red onion, minced
  23. 2 tsp. jalapeno, seeds removed and minced (for medium..add more or less depending on heat tolerance)
  24. 1/4 cup cilantro, chopped
  25. 2 Tbsp. fresh lime juice
  26. salt, to taste
  28. 1 cup cashews, soaked overnight in filtered water
  29. 2 tsp. apple cider vinegar
  30. 1 Tbsp. lemon juice
  31. 1/2 cup water*
  32. 1/4 tsp salt
  33. WRAPS
  34. 8 romaine lettuce leaves
  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.
  1. *Can use green lentils as well. Cook according to package instructions.
Adapted from
Adapted from Oh She Glows
Webtec http://web-tec.info/

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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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