• 1 teaspoon olive oil
• 2 cloves garlic , crushed
• 2 medium zucchinis , grated and dried
• 1 teaspoon cumin
• ½ teaspoon chili powder
• 2 talks green onions , chopped
• ¼ cup cilantro , chopped
• 14 ounce can black beans , rinsed and drained
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 1 ½ cups grated colby jack cheese
• 8-10 small flour tortillas (taco size)
• 1 cup enchilada sauce (see my recipe above, or canned)

for garnish:

• green onions , chopped (for topping)
• Greek yogurt (for topping)