Averie Cooks

0 Preheat oven to 350F and spray a 9x13-inch baking pan or casserole dish with cooking spray; set aside.
1 To a large skillet, add the olive oil, onions, and saute for about 3-4 minutes, or until onion is becoming soft and translucent. Stir very frequently.
5 While you're waiting, use a Y-peeler to slice long, thin, vertical strips of zucchini. You'll want approximately 36 strips total. Place the slices in paper towels which will help draw out and absorb the natural moisture. Set aside.
2 Add the garlic and cook for 1 minute, or until fragrant. Stir nearly constantly.
3 Add the black beans, corn, chili powder, cumin, salt, pepper, stir to combine, and cook for about 1 minute, just to warm through.
4 Add the shredded chicken, 1/3 cup enchilada sauce, 1/2 cup cheese, stir to combine, and cook for about 1 minute, just to warm through. Taste the mixture and make sure it's seasoned, to taste. Tip - Add additional salt, pepper, cumin, chili powder, a pinch of cayenne powder for heat, etc. as desired. 
6 To the prepared baking pan, add 1/3 cup enchilada sauce evenly spread over the bottom of the pan; set aside.
7 Assembly - Lay 3 strips of zucchini parallel with each other, slightly overlapping on the side (consult blog post for photos), and place about 3 tablespoons filling mixture on one end, and carefully roll up. Repeat until all filling mixture has been used.
8 Place the rollups in the prepared pan, seam side down. 
9 Evenly drizzle the final 1/3 cup enchilada sauce over the top, evenly sprinkle the remaining 1/2 cup cheese.
10 Baking - Bake for about 25 minutes. Start checking at 20 minutes. Recipe is done with cheese is lightly golden browned and zucchini is soft and tender.
11 Optionally garnish with cilantro, avocado, crema, or as desired and serve immediately. 
12 Storage - Leftovers will keep airtight in the fridge for up to 4-5 days, noting that the natural moisture of the zucchini will seep out as time passes so it may seem soupier. There is no way around this. I haven't tried freezing this dish. It may possibly be fine, although as the zucchini is frozen and then thawed, there will be additional moisture to contend with and so it will be soupier. 
13 Reheating - Reheat leftovers in the microwave for about 20-30 seconds, or as desired. Or simply let them sit at on the counter at room temp for about 30 minutes before consuming to take the cold chill from the fridge off them, which is how I prefer the leftovers.