Low Fat Nachos with Cheese and Guacamole
Indulge guilt-free with these irresistibly crunchy Low Fat Nachos with Cheese and Guacamole—a wholesome twist on the classic snack. Made with oven-baked whole grain tortilla chips, creamy reduced-fat cheddar cheese, and protein-packed black beans, this recipe is perfect for those seeking a healthier nacho fix. The star of the dish is a vibrant, homemade guacamole featuring ripe avocados, zesty lime juice, fresh cilantro, and a kick of jalapeño. Finished with a sprinkle of sweet corn and served with a dollop of low-fat sour cream, this 30-minute recipe is the ultimate low-calorie comfort food for game nights, parties, or satisfying cravings. Perfect for healthy snacking, these nachos prove you don’t have to compromise on flavor to enjoy a lighter take on this beloved favorite!
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Recipe Information
Ingredients
- 6 small whole grain tortillas
- 1 cup reduced-fat cheddar cheese
- 2 medium ripe avocados
- 1 large lime
- 1 medium tomato
- 0.5 small red onion
- 2 tablespoons fresh cilantro
- 1 small jalapeño pepper
- 0.5 teaspoon salt
- 1 cup black beans
- 0.5 cup fresh corn kernels
- 0.25 cup sour cream (low-fat)
Instructions
Preheat your oven to 350°F (175°C).
Using a sharp knife or pizza cutter, cut the whole grain tortillas into triangle-shaped chips.
Arrange the tortilla triangles in a single layer on a baking sheet.
Bake the tortillas in the preheated oven for about 10 minutes or until they are crisp and lightly golden. Remove from oven and set aside to cool.
Spread the black beans evenly over the baked tortilla chips.
Sprinkle the reduced-fat cheddar cheese evenly over the chips and beans.
Return the baking sheet to the oven. Bake for an additional 5 minutes or until the cheese has melted. Remove from the oven.
While the nachos are baking, prepare the guacamole. Begin by slicing the avocados in half, removing the pits, and scooping the flesh into a mixing bowl.
Mash the avocados using a fork or potato masher until somewhat smooth.
Dice the tomato and finely chop the red onion, cilantro, and jalapeño pepper (remove seeds for less heat).
Add the diced tomato, chopped red onion, cilantro, jalapeño, and salt to the mashed avocado. Squeeze the juice from the lime into the mixture.
Mix all guacamole ingredients thoroughly until well combined.
Once the nachos come out of the oven, top them with dollops of guacamole and sprinkle over the fresh corn kernels.
Serve the nachos immediately with low-fat sour cream on the side.
Nutrition Facts
Calories |
2346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.4 g | 159% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 5737 mg | 249% | |
| Total Carbohydrate | 241.8 g | 88% | |
| Dietary Fiber | 55.6 g | 199% | |
| Total Sugars | 30.7 g | ||
| Protein | 109.6 g | 219% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 2234 mg | 172% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2993 mg | 64% | |
*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.
