• Chef Yogi

Yogi Nachos

From Marty: This quick, easy and satisfying snack came from items that I had on hand in my pantry and freezer. So fun to enjoy while watching the world series, and football games during this beautiful fall season. And knowing that they contain healthy vegetables makes them even better! What's so great is you can customize them to your liking from the vegetables to the spices. Be sure to let us know how you made them - just use the hashtag!




1/2 C. chopped onion

1/2 C. vegetable (I used chopped sweet potato)

1/4. C. vegetable (I used riced broccoli)

1/2 tsp. sea salt

1/4 tsp. garlic powder

Pinch of cayenne pepper

Hummus (I used organic roasted red pepper)

Tortilla chips

Sliced jalapeno peppers

Avocado, chopped in big(ish) pieces


Coat a large frying pan with olive oil and heat. Once heated, add the onion and cook until very soft, about 5 minutes. Add the spices and stir. Add the vegetables, stir and cook until soft, about 10-12 minutes (maybe more - test with a fork for tenderness).


Turn the oven to broil. On a baking sheet, place 2-3 big handfuls of tortilla chips. Spoon on small amounts of hummus evenly (but use enough hummus to make them hearty). Sprinkle the vegetable mixture evenly on top. When the oven is ready, place the baking sheet on to the MIDDLE RACK of the oven. Keep a close watch. Mine cooked under 2 minutes. It could be even less depending on your oven. Stand by and watch! When the tortilla chips are browned on the edges, it's time to take them out of the oven. Top with jalapeño slices, hot sauce and avocado. Use a spatula to transfer them to a plate and enjoy!