Black Bean And Sweet Potato Enchiladas
Ingredients
- 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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