Southwest Sweet Potato Chickpea Delight
1 large sweet potato, peeled and diced
1 (16 ounce) jar salsa (I use Mrs. Renfro's Roasted Salsa)
1 (15 ounce) can chickpeas, drained and rinsed
1 1/2 cups yellow corn tortilla chips, crushed
1 medium white onion, finely diced
3 cloves garlic, finely minced
1 cup vegan cheese, grated (I use Follow Your Heart brand Monterey Jack), divided
1 tablespoon chili powder
1 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
cilantro, chopped, optional
1. Preheat oven to 350 degrees F. Combine all ingredients, but reserve a small handful of the vegan cheese.
2. Spread into a shallow casserole dish. Cover with lid or foil and bake for 45 minutes.
3. Remove foil, stir, and top with remaining vegan cheese. Bake another 20 minutes or so, until the sweet potatoes can be easily pierced with a fork. (Watch carefully, as the top will get crispy fairly quick, and you may need to stir occasionally to prevent burning.)
4. If desired, sprinkle with fresh chopped cilantro right before serving.