Preheat oven to 375 degrees
Using a Y-shaped vegetable peeler create the zucchini strips. You will need to discard the first few strips as these will be too narrow. Once I get close to the seeds (core of the zucchini) I turn the zucchini over and do the same process on the other side. I usually get about 10 good strips from each zucchini. Set zucchini strips aside
Heat about 2 tablespoons of olive oil in a skillet
Once oil is hot, add onions and cook for about 3 – 4 minutes
Reduce heat to low and add garlic, cook stirring constantly for 1 more minute
Add the corn, black beans, cumin and chili powder and cook for about 1 more minute, stirring constantly
Add 1 cup of enchilada sauce, cover and allow mixture to simmer for a few minutes
On a plate, lay out 4 zucchini slices, slightly overlapping, and top with a large spoonful of the corn and bean mixture. Roll up and transfer to a baking dish. Repeat with the remainder of zucchini slices. Reserve the extra filling to top enchiladas with before serving
Spoon the rest of the enchilada sauce over the enchiladas and top with cheese
Bake for about 15 minutes or until cheese is melted
Top with a spoonful of the extra filling, sour cream and cilantro before serving