Heat olive oil over medium in a large wide pan, saute onion and garlic until onion begins to become translucent. Crumble tempeh into pan, add spices and cook for 30 seconds. Add zucchini and corn, cover and cook for 5 minutes. Add beans and cook until heated through.
Pour enough red enchilada sauce in a 9/13 casserole to cover bottom. Pour remaining sauce into a shallow bowl wide enought to dip tortillas. Coat each corn tortilla in sauce, fill with 1/4 cup filling, and a small sprinkle of cheese, then roll and lay in casserole seam side down. Repeat with remaining tortillas. Pour remaining red sauce over the enchiladas, then cover in remaining cheese. Sprinkle with black olives and bake in oven at 350 for 20-30 minutes or until heated through and cheese is bubbling.
Sprinkle with chopped green onion before serving. Serve with a dollop of sour cream or plain yogurt and avocado.
