Preheat your oven to 375°F (190°C).

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

Carefully slice zucchini into thin strips, about ¼ inch thick.

Take a zucchini strip, scoop some filling onto one end, and roll it up tightly. Place seam-side down in the baking dish.

Pour enchilada sauce over the top, sprinkle remaining cheese, and bake for 30 minutes until bubbly and golden.

Remove from oven, let cool slightly, and garnish with fresh cilantro before serving.