Low Sodium Loaded Nachos
Indulge in a guilt-free twist on a classic favorite with our **Low Sodium Loaded Nachos**—perfect for those aiming to reduce salt intake without sacrificing flavor! This vibrant dish layers crisp low-sodium tortilla chips with seasoned black beans, gooey melted low-sodium cheddar cheese, and an array of fresh, colorful toppings like diced tomatoes, red onion, green bell pepper, and creamy avocado. A dash of zesty cumin and chili powder adds a delightful kick, while fresh lime juice and cilantro bring brightness to every bite. With just 15 minutes of prep and 10 minutes of bake time, this easy, heart-healthy recipe is ideal for game days, gatherings, or quick, flavorful weeknight dinners. Pair it with optional Greek yogurt for a tangy, protein-packed substitute for sour cream. Discover how delicious eating low-sodium can be with these loaded nachos that are guaranteed to impress!
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Recipe Information
Ingredients
- 8 ounces Low-sodium corn tortilla chips
- 1 can (15 ounces) Low-sodium black beans, drained and rinsed
- 1.5 cups Shredded low-sodium cheddar cheese
- 1 cup Diced fresh tomatoes
- 0.5 cup Chopped red onion
- 0.5 cup Chopped green bell pepper
- 0.25 cup Sliced jalapeños
- 1 medium Avocado, diced
- 0.25 cup Fresh cilantro, chopped
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 1 tablespoon Fresh lime juice
- 0.5 cup Greek yogurt (optional, as a substitute for sour cream)
Instructions
Preheat your oven to 350°F (175°C).
Spread the low-sodium tortilla chips evenly over a large baking sheet or a shallow ovenproof dish.
In a small mixing bowl, combine the drained and rinsed black beans with cumin powder and chili powder. Mix well to ensure even coating.
Sprinkle the seasoned black beans over the tortilla chips, followed by an even layer of shredded low-sodium cheddar cheese.
Add chopped red onions, diced tomatoes, and chopped green bell peppers evenly on top of the chips and cheese.
Place in the preheated oven and bake for 10 minutes, or until the cheese is melted and bubbly.
While the nachos are baking, prepare the toppings. Dice the avocado and mix gently with freshly squeezed lime juice to prevent browning.
Remove the nachos from the oven and let cool for a couple of minutes.
Top with diced avocado, sliced jalapeños, fresh cilantro, and a dollop of Greek yogurt if using.
Serve immediately while warm and enjoy your low sodium loaded nachos!
Nutrition Facts
Calories |
2610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.8 g | 175% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1293 mg | 56% | |
| Total Carbohydrate | 272.6 g | 99% | |
| Dietary Fiber | 60.3 g | 215% | |
| Total Sugars | 18.8 g | ||
| Protein | 103.7 g | 207% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1928 mg | 148% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3523 mg | 75% | |
*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.
