1. Preheat oven to 375°F (190°C). 2. Heat 5ml olive oil in a skillet over medium heat. 3. Add 50g diced onion and cook until translucent, about 3 minutes. 4. Add 3g minced garlic and cook for 30 seconds. 5. Add 100g diced zucchini and cook for 3-4 minutes until softened. 6. Add 30g spinach and cook until wilted, about 1-2 minutes. 7. Add 150g black beans, 2g cumin, 2g chili powder, 1g salt, and 1g black pepper. Stir to combine and cook for 2 minutes. 8. Stir in 5ml lime juice. 9. Warm 60g corn tortillas to make them pliable. 10. Spread 30ml (2 tbsp) enchilada sauce on the bottom of a small baking dish. 11. Fill each tortilla with the bean and vegetable mixture, roll up, and place seam-side down in the baking dish. 12. Pour the remaining 60ml (4 tbsp) enchilada sauce over the enchiladas. 13. Sprinkle with 30g shredded cheese. 14. Bake for 15-20 minutes until cheese is melted and enchiladas are heated through. 15. Serve topped with 30g Greek yogurt and 5g chopped cilantro.