Heat cast iron skillet over medium heat and add olive oil.
Add onion, zucchini, red bell pepper, and saute for 4-5 minutes.
Next, add garlic, saute for 1 minute and then add corn, beans, salt, chili powder, cumin, and smoked paprika.
Simmer for 5 minutes and then add enchilada sauce, simmer for another 5 minutes.
Sprinkle cheese over the top and cover for 5 minutes or until melted, turn off heat and let stand for another 5 minutes.
Garnish with green onions, cilantro, and sliced avocado.