Curried Sweet Potato Dosa-Dillas

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

• 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, 4-5 minutes. • Add garlic, curry powder, and half the tomatoes. Cook, stirring, until fragrant, 30-60 seconds. • Add chickpeas, stock concentrate, 1⁄3 cup water, 1 TBSP butter, and ½ tsp sugar (2⁄3 cup water, 2 TBSP butter, and 1 tsp sugar for 4 servings). Bring to a simmer and cook, stirring occasionally, until thickened, 1-2 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.

• Coat baking sheet used for sweet potato with nonstick cooking spray (coat two baking sheets for 4 servings). Arrange 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. • 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, 10-12 minutes.

• Meanwhile, heat a drizzle of oil in pan used for filling over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred, 4-6 minutes (for 4 servings, it might take a little longer to char). TIP: If corn begins to pop, cover pan. • Transfer charred corn to second large bowl. Add scallion greens, remaining tomatoes, and a large drizzle of olive oil. Season with salt and pepper.