Preheat oven to 350 F.

Slice top and bottom knobs from each zucchini, then slice in half lengthwise. Use small spoon to scoop out center seeds of each squash, creating a crevice that will hold the black bean filling. On large baking sheet, arrange squash halves, cut side up; brush with 1 tsp oil and bake until very tender, about 20 minutes.

While zucchini is baking, in large skillet over medium-high, heat 2 tsp oil and sauté onion, pepper and 1/4 tsp salt until they start to soften, about 5 minutes. Add in garlic and heat another minute. Stir in cumin and chili powder; heat for 30 seconds. Add in black beans and corn and continue cooking until everything is heated through.

In blender container, place tofu, nutritional yeast, vinegar, paprika, onion powder, garlic powder, and 1/4 tsp salt and blend until smooth.

To assemble, divide bean mixture among zucchini halves and drizzle on sauce. Garnish with cilantro.