Preheat oven to 350°F.
In a skillet over medium heat, sauté the onion in ¼ cup water until translucent, about 5 to 6 minutes. Add additional water as needed to prevent sticking.
Add the garlic, red pepper, zucchini, 1 teaspoon cumin, and ¼ teaspoon salt and sauté 2 minutes. Add the black beans and stir to combine. Turn heat to low to keep warm while you make the sauce.
To make the sauce: combine the salsa, white beans, 1 teaspoon cumin, chili powder, ½ cup water, and ¼ teaspoon salt in a blender or food processor and purée until smooth.
Add 1 cup of the sauce to the black bean zucchini mixture and stir to combine.
Pour ½ cup of the sauce to the bottom of a 7.5 x 11 baking dish (or similar).
Place about ⅓ cup filling into one tortilla, roll up, and place seam side down in the baking dish. Repeat with remaining tortillas.
Top the filled enchiladas in the baking pan with the remaining sauce and any remaining filling. Bake for 20 minutes.
Garnish with toppings of choice. We like guacamole, sliced jalapeños, cilantro, and Creamy Cumin Ranch Dressing. Enjoy!