Preheat your oven to 375°F (190°C) and gather your ingredients.

In a large mixing bowl, combine the black beans, corn, cumin, chili powder, garlic powder, salt, pepper and half of the shredded cheese.

Slice the zucchinis lengthwise into thin strips, about ¼ inch thick.

Place a spoonful of the filling mixture at one end of a zucchini strip, roll it up, and place seam-side down in a greased baking dish.

Pour enchilada sauce over zucchini enchiladas and sprinkle with remaining cheese.

Bake for 30 minutes until cheese is melted and golden.

Garnish with chopped cilantro before serving.