Preheat oven to 375°F.
Cut the stems off the bottom of the chard leaves so that there is just thinner stem and whole leaf remaining. Steam in a pot with about an inch of water for 1 1/2 to 2 minutes. Remove and cool immediately.
Mix the quinoa, zucchini, black beans, salt & pepper, spices and herbs in a small mixing bowl until well blended. It is best to make the mixture when the quinoa is still hot, but not required.
If the cheese is hard enough to grate, then you want 1/2 cup grated. If it is soft, then you would just use a spreader or spoon to divide the cheese into the enchiladas.
Arrange the chard leaves, so that you have a double-leaf wrapper for each enchilada. The steaming may cause some of them to break a little, so it works best to use two, double-stacked leaves per enchilada. This is actually better because it gives you double the awesome nutrient density available from the chard leaves. You should have six doubled-up chard wrappers in all.
Arrange 1/6 of your cheese, then 1/6 of your quinoa filling at the wider end of each chard wrapper. Gently roll up the filling and cheese, so that you have an open-ended enchilada.
Place the enchiladas in a baking dish. Spoon one of the half cup portions of salsa or sauce evenly over the enchiladas, just enough to glaze the top of each enchilada.
Place dish in the oven and bake for 25 minutes.
Remove and serve immediately with the other half of the salsa or sauce, and-or other salsas that might contribute a great taste to the ensemble.