A vegetarian take on enchiladas with corn, red peppers, zucchinis, and onions mixed with a cheesy bean filling, wrapped in warm tortillas and smothered with store-bought enchilada sauce. – – This recipe is pretty much a straight adaptation of my original enchiladas (recipe) post, but subbing the beef for sauteed vegetables.  If I’m being honest, I do like the beef a bit better.  But this is still mighty delicious, and if I’m going to try eating more vegetables, I will sit down to eat this quite happily.  I’m trying to incorporate a “Vegetarian Monday” into my schedule, so trying to come up with…