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Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add zucchini and cayenne pepper. Cook until zucchini is semi-soft, about 5 minutes.
Add corn and spinach. Cover and cook until tender, about 5 minutes. Remove skillet from heat and place vegetables in large bowl.
Add black beans to bowl. Stir to combine and smash beans lightly with a fork. Add 1-2 teaspoons water to make paste. Season mixture with black pepper and parsley or cilantro (optional).
Heat oil in clean skillet over medium-high heat. Place tortilla on skillet and spread vegetable mixture on half of tortilla. Sprinkle with cheese. Fold tortilla over and cook for 4 minutes per side or until golden brown.