In a large skillet, heat the olive oil over medium heat. Add the white parts of the scallions, the garlic, corn, and beans, and stir to combine. Cook for 3-4 minutes until softened.
Add the quinoa, taco seasoning, enchilada sauce, and hot sauce and lime juice to taste. Add the shredded cheese. Stir well to combine, and season to taste with salt and pepper if needed. Set the filling aside to cool.
Using a peeler or mandolin, slice the zucchini lengthwise into long thin ribbons. Overlap 4-5 zucchini ribbons so you have a roughly small tortilla sized square to use as your enchilada wrapper. Repeat this with all of your zucchini ribbons (you should have between 8 and 10 wrappers).
Preheat your oven to 375 degrees.
Place no more than 2 tablespoons of filling at the top of each wrapper, and roll snuggly to keep all the filling in.
Place each enchilada seam side down in an oven safe pan, fitting them in snuggly next to each other. Spoon over 2-3 tablespoons of your enchilada sauce over the enchiladas. Less is more here- you don’t want them getting soggy. Sprinkle over a bit more shredded cheese as desired.
Bake the enchiladas for 12-14 minutes, until the cheese is melted and the zucchini wraps have softened.
Sprinkle over the minced green scallions, and enjoy!
Optional: Serve with sour cream, guacamole, lime wedges, and extra hot sauce for even more flavor.