Chickpea / Sweet Potato Casserole

Chickpea / Sweet Potato Casserole
A few people have been asking for this so here it is.
It is my new comfort food.

1 cup dried chickpeas cooked for two hours. or 1 can
2 medium sweet potatoes (yams also work)
1 small onion (diced)
1/2 Jar Salsa
1 red pepper (diced)
1/2 tsp chili powder
8 corn tortillas (taco sized)
dash of cayanne pepper
salt and pepper
oil


Sauce
1 1/2 cup Milk
3 or 4 Tbs flour
1 1/2 cups of grated cheese

Cooking
-- Chickpeas. If you are using dried (which tastes better but is slightly more work) soak the beans in water (in a bowl or container with a couple of inches covering the beans all day or overnight) Drain and rinse the beans. Put the beans in a sauce pan with a few inches of water covering them. Bring to a boil then simmer for 2 hours.
-- Sweet potatoes. peal the tato and dice into cubes, toss with oil and salt and pepper and bake for about 40 minutes. or grate and pan fry in a few tablespoons of butter for ten minutes or boil and mash.
(I usually do those first two steps the night before while I am cooking that nights dinner. then the rest doesn't take that long.)

-- In a large skillet heat the oil over medium heat. Add the onions and peppers and cooked till tender (about 5-10 minutes).
Add the salsa, potatoes, Chickpeas, seasonings, salsa. Heat through.
-- Meanwhile. Heat 1 and 1/4 of the milk over meduim heat. Mix the remaining 1/4 with the flour. When the milk is warm whisk in the flour. Whisk for about a minute. Slowly add and whisk in the grated cheese. The sauce will be thick.
-- Cut the tortillas in half and layer the bottom of a greased 8 x 8 baking dish with 1/2 the torts. Add the filling. Layer the top with remaining torts. Pour on milk sauce. Sprinkle a little more cheese. Bake for 20-25 minutes at 350.
-- serve with sour cream (optional)

Last time I made this it was enough food for Joe and I to eat dinner and two lunches.