Step 1

Trim off the stem ends from the zucchini and cut them in half, lengthwise. Use a spoon to carefully scoop the flesh out of the zucchini. Chop the flesh with a knife until it is in small and uniform pieces, then set aside.

Step 2

Heat the olive oil in a large pan over medium-high heat. Add the chopped onion and cook for 4-5 minutes, until translucent.

Step 3

Then add the minced garlic and saved zucchini flesh. Saute the ingredients for another 5 minutes.

Step 4

Add the black beans, corn, enchilada sauce, salt, and cumin. Stir well and set aside.

Step 5

Place the zucchini shells onto a baking sheet. Divide the black bean mixture evenly between the shells.

Step 6

Sprinkle them on top with cheese and bake at 400 degrees Fahrenheit for 30 minutes, until the cheese is slightly browned and melted. Serve.