Heat oil in a large nonstick skillet over medium-high heat.
Add 2 cups zucchini and corn; saut for 5 minutes or until vegetables are tender.
Remove from heat, and stir in beans.
Spread 1 cup Enchilada Sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/2 cup zucchini mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up.
Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese.
Spread remaining 2 cups sauce evenly over enchiladas.
Cover with foil; bake at 350 for 30 minutes. Uncover; top with remaining 1 cup cheese.
Bake, uncovered, for 10 minutes or until cheese melts.