Curried Sweet Potato Dosa-Dillas

🥘 Ingredients

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

🍳 Cookware

• baking sheet
• large pan
• large bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Dice sweet potato into 1/2-inch pieces. Toss sweet potato on a baking sheet with a drizzle of olive oil , salt , and black pepper . Roast on top rack until browned and tender, ⏱️ 20 minutes .

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

   2

   Meanwhile, trim and thinly slice scallions , separating whites from greens. Peel and mince or grate garlic . Dice tomato into 1/4-inch pieces. Drain and rinse chickpeas ; pat dry with paper towels. Drain corn ; pat dry with paper towels.

   scallions: 8 unit, garlic: 4 clove, tomato: 4 unit, chickpeas: 2 unit, corn: 2 unit
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, ⏱️ 5 minutes . Add garlic, curry powder , and half the tomatoes. Cook, stirring, until fragrant, ⏱️ 1 minutes . Add chickpeas, veggie stock concentrate , 1/3 cup water, butter , and sugar (for 4 servings: 2/3 cup water, 2 TBSP butter, 1 tsp 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.

   curry powder: 2 tbsp, veggie stock concentrate: 2 unit, butter: 2 tbsp, sugar: 1/2 tsp
4. 

   4

   Coat baking sheet used for sweet potato with cooking oil (nonstick cooking spray) (coat two baking sheets for 4 servings). Arrange flour tortillas on prepared sheet in a single layer (divide between two prepared sheets for 4). 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 of dosa-dillas with a drizzle of olive oil. Bake on top rack (top and middle racks for 4) until golden, ⏱️ 12 minutes .

   cooking oil: 1 tsp, flour tortillas: 12 unit, mozzarella cheese: 1 c
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, ⏱️ 6 minutes (for 4 servings, it might take a little longer to char). TIP: If corn begins to pop, cover pan. Transfer charred corn to a 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: 1/2 c