Zucchini Enchiladas with Black Beans

0 Preheat oven to 400°F / 200°C.
2 Spread zucchini out on a sheet pan and toss with oil, chili powder, cumin, salt, and oregano. 
4 Roast zucchini, shaking the pan halfway through cooking, until very tender, 25 to 30 minutes.
6 While zucchini roasts, spray a 9x13 casserole dish with nonstick spray or brush it with some oil. 
8 When zucchini is done roasting, in a large mixing bowl, combine zucchini, black beans, 1 1/2 cups cheese, sour cream, and chopped green chilis.
10 Spread 3/4 cup of enchilada sauce out in the bottom of the casserole dish. 
12 Cover the tortillas with a damp paper towel and microwave for 15 to 20 seconds (this will make them easier to roll). 
14 Working with one tortilla at a time, spread zucchini-black bean mixture out in the center.
16 Roll the tortillas up to enclose the filling and place them in the baking dish, seam-side down. Repeat until all of the tortillas and filling have been used. (The rolled tortillas should be pretty snug in the pan.)
18 Pour remaining 3/4 cup enchilada sauce over the wrapped tortillas. 
20 Sprinkle with remaining 1/2 cup cheese.
22 Bake, uncovered, until cheese has completely melted and tortillas look golden brown around the edges, ~25 minutes.
24 Top with sour cream and cilantro. Serve immediately.