Slice each zucchini lengthwise and carefully scoop out the centers with a spoon, leaving the sides intact.
Spread one tablespoon of refried beans into the center of each zucchini, then fill with the vegetable mix.
Oil a cake pan or pyrex dish and place each zucchini on the pan. Pour the enchilada sauce over the stuffed zucchini and sprinkle with cheese.
Bake at 375F for 20-25 minutes or until cooked through. Broil for the last minute, watching carefully, for a golden, bubbly finish to the cheese. Serve warm.