Heart-Healthy Fajita Nachos
Elevate your snack game with these Heart-Healthy Fajita Nachos, a wholesome twist on a fan-favorite classic. Packed with lean, protein-rich chicken breast, fiber-filled black beans, and vibrant sautéed bell peppers and onions, this dish delivers bold Tex-Mex flavors without compromising your health goals. Layered over crunchy whole grain tortilla chips and topped with reduced-fat cheddar cheese, creamy avocado, and a zesty lime-cilantro salsa, every bite is a delightful balance of texture and tang. Drizzled with low-fat Greek yogurt instead of sour cream, this recipe keeps things light and guilt-free. Ready in just 35 minutes and perfect for sharing, these heart-healthy nachos are ideal for a quick dinner, a nutritious snack, or a crowd-pleasing appetizer. Keywords: healthy nachos, fajita-inspired nachos, heart-healthy appetizer, Tex-Mex recipe, low-fat nachos.
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Recipe Information
Ingredients
- 8 ounces Whole grain tortilla chips
- 1 pound Skinless, boneless chicken breast
- 1 tablespoon Olive oil
- 1 medium Red bell pepper, sliced
- 1 medium Green bell pepper, sliced
- 1 medium Yellow onion, sliced
- 2 tablespoons Low-sodium taco seasoning
- 1 cup Reduced-fat cheddar cheese, shredded
- 1 medium Avocado, diced
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Salsa
- 0.5 cup Plain low-fat Greek yogurt
- 1 medium Fresh lime, juiced
- 0.5 teaspoon Garlic powder
- 15 ounces Black beans, canned, rinsed and drained
Instructions
Preheat your oven to 350°F (175°C).
Slice the chicken breast into thin strips. In a medium-sized bowl, combine chicken strips with olive oil and taco seasoning, tossing to coat evenly.
In a large skillet over medium-high heat, add the seasoned chicken strips. Cook for about 5 to 7 minutes until the chicken is cooked through and no longer pink.
Remove the chicken from the skillet and set aside. In the same skillet, add the sliced red bell pepper, green bell pepper, and yellow onion.
Cook the vegetables, stirring occasionally, until they are softened and slightly charred, about 5 minutes.
On a large baking sheet, spread the whole grain tortilla chips in an even layer.
Scatter the cooked chicken, sautéed vegetables, and black beans evenly over the tortilla chips.
Sprinkle the reduced-fat cheddar cheese on top of the nacho assembly.
Bake in the preheated oven for 10 minutes, or until the cheese is melted and bubbly.
While the nachos are baking, prepare the toppings. In a small bowl, combine diced avocado, chopped cilantro, salsa, lime juice, and garlic powder. Mix well.
Once the nachos are baked, remove from the oven and spread the avocado mixture over the top.
Finish by drizzling with low-fat Greek yogurt as a healthy alternative to sour cream.
Serve immediately while warm and enjoy your heart-healthy fajita nachos.
Nutrition Facts
Calories |
3238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.1 g | 173% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 3708 mg | 161% | |
| Total Carbohydrate | 287.1 g | 104% | |
| Dietary Fiber | 63.5 g | 227% | |
| Total Sugars | 25.2 g | ||
| Protein | 236.9 g | 474% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1634 mg | 126% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 4824 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
