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In a large skillet with tall sides add the olive oil, onion, bell pepper, and zucchini/squash. Cook until onion is translucent, about 5-7 minutes.
Stir in the jalapeño, chili powder, garlic powder, and cumin. Cook for another 1-2 minutes.
Add the enchilada sauce and bring to a simmer for 8-10 minutes until zucchini softens.
Stir in the black beans and tortillas. Taste and add salt if needed.
Sprinkle with the cheese and bake under the broiler to melt cheese on top. (Only takes a minute or two!)
Serve with chopped avocado, cilantro, hot sauce, sour cream.