Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the black beans, corn, cumin, chili powder, garlic powder, salt, and pepper.

Lay out your thinly sliced zucchini pieces. Take a spoonful of the bean mixture and place it at one end of a zucchini slice, then roll it tightly.

Arrange the rolled zucchini enchiladas seam-side down in a baking dish. Pour enchilada sauce over the top and sprinkle with shredded cheese.

Bake for about 30 minutes until cheese is melted and bubbly.

Let cool for a few minutes, then garnish with cilantro and serve.