Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the drained black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Mix thoroughly until evenly distributed. Add in half of the shredded cheese and mix until fully combined.

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

Take a zucchini strip, place a generous spoonful of the filling at one end, and roll it up. Secure it seam-side down in a greased baking dish. Repeat until all filling and zucchini strips are used.

Pour the enchilada sauce over the rolled enchiladas and sprinkle the remaining shredded cheese over the sauce.

Bake for 30 minutes or until the cheese is bubbly and golden.

Garnish with freshly chopped cilantro before serving.