Preheat your oven to 375°F (190°C).

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

Carefully slice each zucchini lengthwise into thin strips, about a quarter-inch thick.

Take a zucchini strip and place a generous spoonful of the bean mixture at one end. Roll tightly around the filling.

Place the rolled zucchini enchiladas in the baking dish, seam side down. Pour enchilada sauce over the top and sprinkle remaining cheese.

Bake for 30 minutes until cheese is bubbly and golden brown.

Remove from oven, cool for a few minutes, and garnish with freshly chopped cilantro.

Serve hot as a main dish or with a side salad or guacamole.