Trim the stem ends from the zucchini and slice them lengthwise. Carefully scoop out the flesh with a spoon. Chop the scooped flesh into small pieces and set aside.

In a large pan, heat olive oil over medium-high heat. Add the diced onion and cook for about 4-5 minutes until it's translucent.

Add the minced garlic and chopped zucchini flesh to the pan. Saute for another 5 minutes.

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

Place the zucchini shells on a baking sheet. Fill each shell with the black bean mixture.

Top each filled zucchini with cheese. Bake at 400°F for 30 minutes, or until the cheese is melted and slightly browned. Enjoy!