1 large sweet potato, peeled and diced
1 jar salsa
1 16 oz. can chickpeas, drained and rinsed
1 can corn
1 1/2 cups crushed yellow corn tortilla chips
1 medium white onion, finely diced
3 cloves garlic, finely minced
1 cup cheese, grated (any variety of cheddar will do)
1 tablespoon chili powder
1 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
fresh chopped cilantro (optional)
Combine all ingredients; reserve a small handful of cheese. Spread into a shallow casserole dish. Cover with lid or foil and bake for 45 minutes. Remove foil, stir, and top with remaining 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.)
If desired, sprinkle with fresh chopped cilantro right before serving.
**This recipe came from vegweb.com originally, but I've added and adjusted from the original recipe. I also use lots more cheese than the recipe states.