Low Sodium Fajita Nachos
Get ready to indulge guilt-free with these irresistibly flavorful Low Sodium Fajita Nachos—a perfect fusion of Tex-Mex goodness and heart-healthy eating! This vibrant dish starts with unsalted tortilla chips piled high with tender strips of spiced chicken breast, colorful sautéed bell peppers, caramelized red onions, and hearty low-sodium black beans. Topped with creamy shredded low-sodium cheddar cheese, fresh avocado, and fragrant cilantro, every bite is a burst of bold flavor without the extra salt. Quick and easy to prepare, these nachos are baked to perfection for a gooey, crispy finish, making them ideal for game day, a casual dinner, or any occasion that calls for a wholesome, crowd-pleasing appetizer. Squeeze on some fresh lime juice for a zesty kick and let the fiesta begin!
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Recipe Information
Ingredients
- 8 ounces Unsalted tortilla chips
- 1 piece (about 8 ounces) Boneless, skinless chicken breast
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 medium Green bell pepper
- 1 medium Red onion
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 cup, drained and rinsed Low sodium black beans
- 1 cup Shredded low-sodium cheddar cheese
- 1 medium Avocado
- 0.25 cup, chopped Fresh cilantro
- 1 medium Lime
Instructions
Preheat your oven to 375°F (190°C).
Slice the chicken breast into thin strips and place into a bowl.
Cut the red, yellow, and green bell peppers into thin strips. Slice the red onion into thin rings.
In a small bowl, mix cumin, chili powder, garlic powder, onion powder, and black pepper.
Coat the chicken strips with half of the spice mixture and 1 tablespoon of olive oil.
Heat a large skillet over medium-high heat, add the remaining olive oil, and cook the chicken strips until fully cooked, about 6-8 minutes. Remove and set aside.
In the same skillet, add bell peppers and onions, sprinkle with the remaining spice mixture, and sauté until vegetables are tender, about 5-7 minutes.
Layer the unsalted tortilla chips on a large oven-safe plate or baking sheet.
Evenly spread the cooked chicken, sautéed vegetables, and black beans over the chips.
Sprinkle the shredded low-sodium cheddar cheese over the top.
Place in the preheated oven for about 5 minutes, or until the cheese is melted and bubbly.
While the nachos are baking, dice the avocado and chop the cilantro.
Remove nachos from the oven, and top with diced avocado and chopped cilantro.
Serve the fajita nachos with lime wedges for squeezing on top.
Nutrition Facts
Calories |
2808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.9 g | 184% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 30.0 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 1378 mg | 60% | |
| Total Carbohydrate | 259.3 g | 94% | |
| Dietary Fiber | 48.9 g | 175% | |
| Total Sugars | 18.4 g | ||
| Protein | 138.7 g | 277% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1288 mg | 99% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3656 mg | 78% | |
*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.
