Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the 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 it tightly around the filling and repeat until all strips are filled and rolled.

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

Bake in the preheated oven for 30 minutes until the cheese is bubbly and golden brown.

Remove from the oven and let cool for a few minutes before garnishing with fresh cilantro.

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