Low Sodium Fajita Nachos

Satisfy your Tex-Mex cravings with these irresistible Low Sodium Fajita Nachos, a healthier twist on a classic favorite. Built on a bed of crisp unsalted tortilla chips, this recipe combines tender strips of cumin- and chili-seasoned chicken breast with a vibrant medley of sautéed red, yellow, and green bell peppers, plus sweet red onions. Low-sodium black beans and shredded cheddar cheese add depth without compromising heart health, while creamy avocado, fresh cilantro, and zesty lime brighten every bite. Ready in just 35 minutes, these nachos are perfect for sharing as a guilt-free appetizer or weeknight dinner. Packed with bold fajita-inspired flavors but light on sodium, this dish is proof that wholesome eating can still be indulgent.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the chicken breast into thin strips and place into a bowl.

Step 3

Cut the red, yellow, and green bell peppers into thin strips. Slice the red onion into thin rings.

Step 4

In a small bowl, mix cumin, chili powder, garlic powder, onion powder, and black pepper.

Step 5

Coat the chicken strips with half of the spice mixture and 1 tablespoon of olive oil.

Step 6

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.

Step 7

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.

Step 8

Layer the unsalted tortilla chips on a large oven-safe plate or baking sheet.

Step 9

Evenly spread the cooked chicken, sautéed vegetables, and black beans over the chips.

Step 10

Sprinkle the shredded low-sodium cheddar cheese over the top.

Step 11

Place in the preheated oven for about 5 minutes, or until the cheese is melted and bubbly.

Step 12

While the nachos are baking, dice the avocado and chop the cilantro.

Step 13

Remove nachos from the oven, and top with diced avocado and chopped cilantro.

Step 14

Serve the fajita nachos with lime wedges for squeezing on top.

Nutrition Facts

Serving size	(1658.3g)

Amount per serving	% Daily Value*
Calories	2808.5

Total Fat 143.9g	0%
Saturated Fat 40.7g	0%
Polyunsaturated Fat 30.0g
Cholesterol 312.8mg	0%
Sodium 1378.1mg	0%
Total Carbohydrate 259.3g	0%
Dietary Fiber 48.9g	0%
Total Sugars 18.4g
Protein 138.7g	0%

Vitamin D 35.3IU	0%
Calcium 1287.6mg	0%
Iron 15.5mg	0%
Potassium 3656.5mg	0%

*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.

Source of Calories

Fat: 44.9%

Protein: 19.2%

Carbs: 35.9%