In a large skillet, brown the ground chuck. Drain excess fat. Add olive oil, zucchini, bell pepper, and half of the scallions. Cook on medium-high heat until tender.
Add in spices, enchilada sauce, black beans, corn, and 1 cup of shredded cheese. Combine well.
Fold in tortilla triangles until they are all coated with the mixture.
Add the remaining cheese to the top of the skillet. Bake in the oven for 15 minutes or until cheese is melted.