Black Bean And Sweet Potato Enchiladas

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1 28-ounce can whole peeled tomatoes

2 teaspoons chili powder

1 large onion, chopped

3 tablespoons canola oil

kosher salt and black pepper

2 cloves garlic, chopped

1 15.5-ounce can black beans, rinsed

1 medium sweet potato, peeled and coarsely grated

2 teaspoons dried oregano

1/2 pound Cheddar, grated (2 cups)

8 6-inch flour tortillas

2 scallions, thinly sliced and white and green parts separated

2 cups frozen corn

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