Preheat your oven to 375°F (190°C). Gather your baking dish and all ingredients for a smooth cooking process.

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

Slice the zucchini lengthwise into thin strips, about 1/4 inch thick, to mimic tortillas.

Take a zucchini strip, spoon a generous amount of the bean filling onto one end, and roll it up tightly. Place seam-side down in a prepared baking dish.

Pour the enchilada sauce generously over the rolled zucchini strips, then sprinkle the remaining shredded cheese evenly across the sauce.

Bake for 30 minutes until the cheese is bubbly and golden brown, and the zucchini is tender.

Allow the zucchini enchiladas to rest for a few minutes, then garnish with freshly chopped cilantro before serving.