1. Heat 5ml olive oil in a large skillet over medium heat. 2. Add 25g diced onion and cook until translucent, about 3 minutes. 3. Add 3g minced garlic and cook for 30 seconds. 4. Add 50g diced bell pepper and 50g diced zucchini. Cook for 5 minutes until vegetables begin to soften. 5. Add 1g cumin and 1g chili powder. Stir for 30 seconds until fragrant. 6. Add 120g black beans, 30g corn, and 60ml enchilada sauce. Stir to combine. 7. Add 30g torn corn tortilla pieces and stir to incorporate. 8. Bring to a simmer and cook for 5 minutes until the tortilla pieces soften and the mixture thickens slightly. 9. Sprinkle 30g shredded cheese on top. Cover and cook for 2-3 minutes until cheese melts. 10. Remove from heat and top with 15g Greek yogurt, 30g diced avocado, 5g chopped cilantro, and 5ml lime juice.