Preheat the oven to 350 degrees.
Cut the zucchinis in half length-wise. Scoop out the seeds.
In a bowl, mix together rice, beans, tomatoes, corn, onion, peppers, and taco seasoning.
Fill the zucchinis with the rice and bean mixture.
Spoon a little enchilada sauce into the bottom of a casserole dish.
Place the stuffed zucchinis in the casserole dish.
Spoon the enchilada sauce over the zucchinis. Sprinkle the cheese over the top.
Cook at 350 degrees for 30 minutes.