Curried Sweet Potato Dosa-Dillas

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• chickpeas
  1 can
• cooking oil
  1 tbsp
• corn
  1 c
• curry powder
  1 tbsp
• flour tortillas
  4 unit
• garlic
  2 cloves
• mozzarella cheese
  ½ cup
• olive oil
  1 tbsp
• salt
  1 tsp
• scallions
  1 unit
• sugar
  ½ tsp
• sweet potato
  2 unit
• tomato
  1 unit
• veggie stock concentrate
  1 unit
• yogurt
  ½ cup

🍳 Cookware

• baking sheet
• large pan
• large bowl
• large bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Dice sweet potato into ½-inch pieces. Toss on a baking sheet with a drizzle of cooking oil , salt , and black pepper . Roast on top rack until browned and tender ⏱️ 20 minutes .

   sweet potato: 1 unit, cooking oil: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Meanwhile, trim and thinly slice scallions , separating whites from greens. Peel and mince garlic . Dice tomato into ¼-inch pieces. Drain and rinse chickpeas ; pat dry with paper towels. Drain corn ; pat dry.

   scallions: 1 unit, garlic: 2 cloves, tomato: 1 unit, chickpeas: 1 can, corn: 1 c
3. 

   3

   Once sweet potato has roasted for 15 minutes, heat a drizzle of olive oil in a large pan over medium-high heat. Add scallion whites and cook until softened ⏱️ 4 minutes . Add garlic, curry powder , and half the tomatoes. Cook, stirring, until fragrant ⏱️ 30 seconds . Add chickpeas, veggie stock concentrate , ⅓ cup water, butter , and sugar . Bring to a simmer and cook, stirring occasionally, until thickened ⏱️ 2 minutes . Turn off heat; add roasted sweet potato to pan and stir to combine. Reserve baking sheet. Taste and season with salt and pepper. Transfer filling to a large bowl . Wash out pan.

   sweet potato: 1 unit, olive oil: 1 tbsp, curry powder: 1 tbsp, veggie stock concentrate: 1 unit, butter: 1 tbsp, sugar: ½ tsp
4. 

   4

   Coat baking sheet with nonstick cooking spray. Arrange flour tortillas on prepared sheet in a single layer. Evenly divide chickpea filling between one side of each tortilla; top with mozzarella cheese . Fold tortillas in half to create dosa-dillas; press down gently with a spatula to flatten slightly. Dividing evenly, brush tops with a drizzle of olive oil. Bake on top rack until golden ⏱️ 10 minutes .

   flour tortillas: 4 unit, mozzarella cheese: ½ cup
5. 

   5

   Meanwhile, heat a drizzle of oil in pan used for filling over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred ⏱️ 5 minutes . If corn begins to pop, cover pan. Transfer charred corn to second large bowl . Add scallion greens, remaining tomatoes, and a large drizzle of olive oil. Season with salt and pepper.
6. 

   6

   Divide dosa-dillas between plates. Top with as much charred corn salsa and yogurt as you like. Serve.

   yogurt: ½ cup