Preheat the oven to 425°F (220°C) and lightly coat a baking dish with cooking spray.

Heat oil in a large skillet over medium-high heat. Add the onion and bell pepper, cooking and stirring occasionally until softened, about 8-12 minutes.

Stir in the zucchini, corn, chili powder, and a pinch of salt. Cook, stirring occasionally, until the zucchini and corn are tender-crisp, about 5 minutes.

Remove the skillet from heat and stir in the black beans. Let the mixture cool for 5 minutes, or until cool enough to handle.

Place a heaping half-cup of the veggie mixture in the center of each tortilla, then roll it up. Place the filled tortillas seam-side down in the baking dish. If any veggie mixture remains, spread it around the edges of the enchiladas.

Pour the enchilada sauce over the tortillas. Cover the dish with foil and bake for 15-20 minutes, until the sauce is bubbly. Uncover, sprinkle with vegan cheese, and bake for an additional 5 minutes until the cheese is melted. Serve.