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These Easy Veggie Tacos Are Secretly Packed With Protein

Posted on: by Women's Health
veggie tacos

By Jill Waldbieser

And they’re vegan-friendly, too!

We asked top chefs their tricks for conjuring flavour magic from the most unexpected foods—so you can, too. First up: cashews.

Cashews have less fat than most other nuts, plus superhero stashes of metabolism-fuelling magnesium. But they’ve got an alter ego: dairy substitute. Soak them in water, then blend until creamy, and you have the perfect mild-flavoured base for soups and sauces, or a brilliant sour cream stand-in.

Meat on the Side author and blogger Nikki Dinki loves cheese and milk. But when she wants to keep a dish light all the way through, cashew cream is her go-to.

READ MORE: 5 Quick And Easy Vegetarian Recipes



— 3/4 cup cashews, soaked overnight
— 3 Tbsp fresh lime juice
— 1 Tbsp distilled white vinegar
— 2 1/2 tsp kosher salt, divided
— 1 spaghetti squash (about 1.3kgs), halved and seeded
— 2 tsp olive oil
— 1 medium sweet onion, sliced
— 4 cloves garlic, minced
— 2 cans green chilies (about 113grams), drained
— 2 tsp chilli powder
— 1 can black beans (about 425grams), rinsed
— 12 crispy corn taco shells or tostadas
— 1 cup halved cherry tomatoes
— 1/4 cup chopped coriander


1. Drain cashews and combine in a blender with 1/2 cup water, lime juice, vinegar, and 1/2 tsp salt until creamy. Refrigerate.
2. Heat oven to 200°C. Place squash on a baking sheet and roast until tender, about 40 minutes. Using a fork, scrape strands into a bowl.
3. Heat oil in a large skillet over medium-high. Add onion and 1/2 tsp salt and cook until tender, 5 to 7 minutes. Reduce heat to medium-low, add garlic, and cook until fragrant, about 2 minutes. Add green chilies, chili powder, and remaining salt and cook 2 minutes more. Stir in squash and beans and remove from heat.
4. Toast taco shells according to package directions. To assemble, spoon 1/2 cup of the squash mixture into each shell. Top with tomatoes, coriander, and cashew sour cream.

MAKES 6 SERVINGS. Per serving (2 tacos): 297 kJ, 9 g fat (1.5 g sat), 49 g carbs, 9 g sugar, 898 mg sodium, 10 g fiber, 9 g protein

Looking for similar recipes? Make this chicken tinga tacos recipe

This article was originally published on www.womenshealthmag.com

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