Prepare the ingredients: Mince 3 cloves garlic. Chop ½ red onion, 2 small zucchini, ½ red pepper, and ½ green pepper. Drain and rinse 1 can black beans. Cut small small corn tortillas in half, then into ½-inch wide strips. Shred 6 ounce sharp cheddar cheese. Chop ¼ cup cilantro for garnish.
Set the oven to a broil.
In a large oven-safe skillet, heat 3 tablespoons olive oil. Add the garlic and cook 30 seconds over medium heat, then add onion. Cook the onion until translucent and soft, about 3 minutes.
Add the zucchini, red bell pepper, green bell pepper, ¼ teaspoon black pepper, 1 teaspoon cumin, 1 teaspoon oregano, and ¼ teaspoon kosher salt. Cook about 5 minutes until all vegetables are slightly soft but still have a little bite. Add 1½ cups corn, black beans, tortilla strips, enchilada sauce, and half of the cheese. Stir until fully combined, then top with the remaining cheese.
Place the skillet in the oven and broil for 3 to 5 minutes, until the skillet is bubbly and the cheese is melted.
Serve with fresh cilantro and a dollop of sour cream.