Add the garlic and cook for about 30 seconds over medium heat (it’ll become pleasantly smelly), then toss in the onions. Cook the onions until translucent and soft, about 3 minutes.
Add the zucchini, red bell peppers, green bell peppers, salt, pepper, cumin and oregano. Cook for about 5 minutes, until all of the veggies are slightly soft, but still have a little bite. Toss in the black beans, corn, tortillas, enchilada sauce, and half of the cheese. Stir until fully combined, then top with the remaining cheese.
Broil the skillet in the oven for 5 minutes, until the skillet it bubbly and the cheese is melted.
Serve with fresh cilantro and a dollop of sour cream.
Recipe by Veggie and the Beast at https://veggieandthebeastfeast.com/2013/04/25/super-easy-enchilada-skillet/