Cut zucchini in half length wise. Using a spoon hollow out the center of each half. Set aside on baking sheet.
Add olive oil to a medium to large skillet on medium high heat. Add chicken and cook until no longer pink.
Turn heat down to medium. Add garlic, onion, bell pepper, and zucchini to the pan. Saute for 5-10 minutes stirring often.
Drain and rinse black beans. Add to pan and stir to incorporate.
Add quinoa, tomato sauce, and enchilada sauce. Stir until mixture is fully incorporated. Turn off heat.
Fill zucchini with enchilada mixture. Sprinkle cheese over the top.
Bake at 350°F for 30 minutes.
Remove from oven and serve.