Low Sodium Loaded Nachos Supreme
Satisfy your snack cravings with these flavorful Low Sodium Loaded Nachos Supreme—a health-conscious twist on the classic party favorite! Made with crispy homemade tortilla chips baked to perfection, these nachos are topped with a medley of fresh, vibrant ingredients, including creamy avocado guacamole, zesty tomato, and onion salsa, and protein-packed unsalted black beans. A smooth, savory low sodium cheddar cheese sauce brings all the elements together, while dollops of Greek yogurt and a sprinkle of fresh cilantro add a refreshing finish. This recipe is big on flavor and low on salt, making it perfect for those watching their sodium intake without compromising on indulgence. Ready in just 35 minutes, it’s ideal for game nights, casual gatherings, or as a guilt-free treat for any occasion.
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Recipe Information
Ingredients
- 10 Corn tortillas
- 1 bottle Olive oil spray
- 1 can Unsalted black beans
- 2 large Avocado
- 1 large Lime
- 2 medium Tomatoes
- 0.5 Red onion
- 0.5 cup Fresh cilantro
- 1 cup Low sodium shredded cheddar cheese
- 0.5 cup Low sodium chicken or vegetable broth
- 1 small Jalapeño pepper
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.5 cup Plain Greek yogurt
- 0.25 teaspoon Ground black pepper
- 0.25 cup Fresh jalapeño slices (optional)
Instructions
Preheat the oven to 350°F (175°C).
Cut the corn tortillas into sixths to create triangle-shaped chips.
Lay the tortilla triangles on a baking sheet and spray lightly with olive oil spray.
Bake in the preheated oven for about 10-12 minutes or until crispy and light golden brown.
While the chips bake, prepare the toppings: dice the tomatoes, chop the red onion, mince the cilantro, and finely dice the jalapeño pepper.
Drain and rinse the unsalted black beans, then set aside.
For the guacamole, mash the avocados in a bowl, add the juice of the lime, half of the chopped cilantro, and season with ground black pepper to taste.
In a small saucepan over medium heat, combine the shredded low sodium cheddar cheese, low sodium broth, ground cumin, and garlic powder.
Stir continuously until the cheese is melted and smooth, then remove from heat.
Once the chips are done baking, layer them on a platter or baking sheet.
Scatter the black beans over the chips, followed by the tomato, onion, and diced jalapeño.
Pour the cheese sauce evenly over the top.
Add dollops of guacamole and plain Greek yogurt on the nachos.
Garnish with the remaining fresh cilantro and additional jalapeño slices, if using.
Serve immediately and enjoy your Low Sodium Loaded Nachos Supreme.
Nutrition Facts
Calories |
4670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 351.5 g | 451% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 467 mg | 20% | |
| Total Carbohydrate | 359.7 g | 131% | |
| Dietary Fiber | 92.5 g | 330% | |
| Total Sugars | 26.5 g | ||
| Protein | 107.2 g | 214% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1506 mg | 116% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 4951 mg | 105% | |
*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.
