Beef Zucchini Enchiladas

Ingredients

• 1 tsp. cumin
• 1 c. shredded cheddar
• Freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 4 large zucchini, halved lengthwise
• 1 large onion, chopped
• 2 cloves garlic, minced
• Sour cream, for drizzling
• Freshly chopped cilantro, for serving
• 1 1/2 c. red enchilada sauce, divided
• Kosher salt
• 1 lb. organic grass fed ground beef
• 1 c. shredded Monterey jack
• 2 tsp. chili powder