Begin by removing the stem ends from the zucchinis. Subsequently, halve the zucchinis lengthwise. Using a spoon, meticulously remove the flesh from the zucchinis. This flesh should be finely chopped and set aside for later use.

In a sizable pan, warm the olive oil over a medium-high flame. Once heated, introduce the finely diced onions to the pan and sauté for approximately 4-5 minutes or until they achieve a translucent appearance.

Once the onions are ready, incorporate the minced garlic and the reserved zucchini flesh to the pan. Continue to sauté the combined ingredients for an additional 5 minutes.

At this juncture, introduce the black beans, corn, enchilada sauce, salt, and cumin to the pan. Mix the ingredients thoroughly and set them aside once integrated.

Position the zucchini halves on a baking tray. Distribute the previously prepared black bean mixture evenly among the hollowed zucchini halves.

Conclude by evenly sprinkling cheese over the filled zucchini halves. Place the tray in a preheated oven at 400 degrees Fahrenheit and bake for 30 minutes or until the cheese is thoroughly melted and exhibits a slightly browned surface. It is recommended to serve the dish warm.