Low Sodium Classic Nachos with Fresh Salsa
Elevate your snacking game with these Low Sodium Classic Nachos with Fresh Salsa—a guilt-free twist on everyone’s favorite Tex-Mex treat! Made with unsalted tortilla chips, reduced-fat shredded cheddar cheese, and seasoned low-sodium black beans, this recipe is packed with flavor while keeping heart-health in mind. The vibrant homemade salsa, featuring ripe tomatoes, red onion, jalapeño, fresh corn, and a squeeze of zesty lime, adds a refreshing burst that pairs perfectly with warm, cheesy nachos. Garnished with creamy avocado slices and a dollop of sour cream, this customizable dish is ideal for sharing or indulging solo. Ready in under 30 minutes, it’s the perfect quick and healthy option for game days, parties, or easy weeknight dinners! Keywords: low sodium nachos, healthy nacho recipe, fresh salsa, Tex-Mex snack, quick nachos, reduced salt recipes.
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Recipe Information
Ingredients
- 6 cups Unsalted tortilla chips
- 1 cup Low sodium black beans
- 1 cup Reduced fat shredded cheddar cheese
- 2 medium, diced Tomato
- 0.5 cup, diced Red onion
- 0.25 cup, chopped Cilantro
- 1 whole Lime
- 1 minced Jalapeño pepper
- 1 sliced Avocado
- 1 tablespoon Low sodium taco seasoning
- 0.5 cup Fresh corn kernels
- 0.5 cup Sour cream
Instructions
Preheat your oven to 350°F (175°C).
Spread the tortilla chips evenly on a large oven-safe platter or baking sheet.
In a small saucepan over medium heat, gently heat the low sodium black beans, stirring occasionally, for about 5 minutes until warm. Season with low sodium taco seasoning and mix well.
Distribute the warmed black beans evenly over the tortilla chips.
Sprinkle the reduced fat shredded cheddar cheese evenly over the beans and chips.
Place the platter in the preheated oven and bake for about 10 minutes or until the cheese is melted and bubbly.
While the nachos are baking, prepare the fresh salsa by combining diced tomatoes, diced red onion, chopped cilantro, minced jalapeño, and fresh corn kernels in a medium bowl.
Squeeze the juice of the lime over the salsa mixture and mix well.
Once the cheese is nicely melted, take the nachos out of the oven.
Top with the fresh salsa, evenly distributing across the nachos.
Garnish with slices of avocado and a dollop of sour cream on the side.
Serve immediately for the best texture and flavor.
Nutrition Facts
Calories |
1887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 19.9 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 3818 mg | 166% | |
| Total Carbohydrate | 232.1 g | 84% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 41.8 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1317 mg | 101% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1997 mg | 42% | |
*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.
