Ingredients
Sweet Potato Chips
2 large sweet potatoes, thinly sliced (I used a mandolin)
2 tsp. Mexican chili powder
2 tsp. adobo seasoning
2 tsp. salt
2 tbsp. vegetable or olive oil

Tofu Taco Meat
1 pkg. extra firm tofu
1 tbsp. vegetable oil
1 tsp. soy sauce (low sodium)
1 pkg. low sodium taco seasoning
2 tsp. cornstarch

Beans
1 can pinto beans, drained
2 tsp. oregano
1 tsp. salt
1 tbsp. maple syrup
1 tbsp. vegetable oil
1/2 onion, diced (I used red onion)

Goat Cheese ‘Crema’
1 4oz. pkg. goat cheese
1/2 c. plain low-fat greek yogurt
2 tbsp. milk
1/2 lime, juiced

Additional Toppings
2 small tomatoes, diced
1 medium avocado, diced
Optional: Pickled Jalapeño and Diced raw red onion

Directions
1. Preheat your oven to 400ºF. Toss your sliced sweet potato with oil, Mexican chili powder, adobo and salt before laying the slices on two foil-lined baking sheets. Bake for 25-30 mins and set aside to cool.

2. While the sweet potato chips are baking, crumble the tofu into a large bowl and combine with the other ingredients for the taco ‘meat’. Bake for 25 minutes, flipping halfway through.

3. In a medium pan, heat the onions (with the oil) over medium heat. Add the drained beans, seasonings as well as the maple syrup and continue to cook until the beans are heated through.

4. Grab your ingredients for the ‘crema’ and combine in a food processor until smooth.

5. Dice your tomatoes and avocado and set aside.

6. On a baking sheet or large dish, assemble the nachos. Starting with the sweet potato chips, spoon the beans and then the tofu on top, followed by the tomatoes, avocados, onions and drizzle the crema on top. Optional: Add pickled jalapeño for a kick. Dig in!