Vegetarian Enchiladas

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray and spread 1/4 cup of the enchilada sauce evenly over the bottom.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for 1 minute more, until fragrant.
Add the diced zucchini, black beans, corn, cumin, and chili powder to the skillet. Cook for 5-7 minutes, stirring occasionally, until the zucchini is tender. Remove the skillet from the heat and stir in 1 cup of the shredded cheese and the chopped cilantro.
Warm the tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds, or by heating them one at a time in a dry skillet for 15 seconds per side until pliable. Spoon about 1/3 cup of the vegetable filling onto each tortilla, roll it up tightly, and place it seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce over the top of the rolled tortillas, ensuring they are completely covered. Sprinkle the remaining 1/2 cup of cheese evenly over the sauce.
Bake for 20-25 minutes, until the cheese is melted and bubbly and the edges of the tortillas are just beginning to crisp. Let the enchiladas rest for 5 minutes before serving.