In a pan over medium heat, add the oil and the onions and cook until the onions are translucent.
3. Step
Add the garlic and stir to combine.
4. Step
Add the black beans, corn, 1 cup (290 g) of enchilada sauce, lime juice, salt, cumin, and chili powder, and stir until combined. Cook until just simmering. Set aside.
5. Step
Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.
6. Step
Place 4-5 zucchini strips on a plate and spoon a large spoonful of filling at the bottom of the strips.
7. Step
Fold the ends of the zucchini over the filling and continue to roll, tightly.
8. Step
Transfer the zucchini rolls to a baking dish.
9. Step
Spoon over the remaining enchilada sauce and top with cheese.
