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Wash and dry the fresh produce.
Trim off and discard the ends of the zucchini; medium dice the zucchini (cut into ½-inch cubes) and transfer to a medium bowl.
Drain and rinse the black beans; set aside to drain further.
Preheat a skillet over medium heat.
Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces).
Once the skillet is hot, add olive oil and swirl to coat the bottom.
Add the onion to the skillet; cook, stirring frequently, until softened, 3 to 5 minutes.
Trim off and discard the root end of the garlic; peel and mince or press the garlic.
Add the garlic, chili powder, cumin, salt, and pepper to the skillet; stir until fragrant, 15 to 30 seconds.
Add the zucchini to the skillet; cook, stirring frequently, until just tender, 3 to 5 minutes.
Place the feta in a small bowl.
Add the black beans to the skillet; cook until the mixture is heated through, 1 to 2 minutes.
Wrap the tortillas in damp paper towels and microwave until heated through, 15 to 30 seconds.
To serve, divide the zucchini and black bean mixture between the tortillas and top with the feta. Enjoy!