Enchilada Veggie Pizza

From Two Peas and Their Pod

This is a great, easy, rummage the fridge/pantry meal. Plus everyone gets to make their own, so it's fun! You basically just throw whatever veggies/beans you want on to a tortilla with some enchilada sauce and cheese, throw it in the oven, and, voila, pizza! Mark enjoyed 1 3/4 pizzas, 1 1/4 for me, 1/2 for Clara, and 0 for Tyler. Yeah, Tyler has been having picky issues as of late - dang those horrific threes! Also, I bet it wouldn't be bad sans cheese for you vegans out there.

I'll list all the things I've thought of and asterisk the ones we used. I think it will be different every time based on what's in my fridge/pantry.

Ingredients:
*Flour tortillas
*Red enchilada sauce
*Shredded cheese
*Black beans
Refried beans
*Bell pepper, chopped
*onion, chopped
*Green onion, minced
*Tomato, chopped
Olives
Cilantro
*Corn
Sour cream/Greek yogurt
Salsa
Avocado

Preheat oven to 400. Spray a cookie sheet with olive oil or Pam (I have this awesome spritzer thing that I got at costco. I fill it with olive oil and that's my new "Pam.") Place tortillas on cookie sheet and place in the oven. Take out when they are browning and puffing up.

Now it's time to make your pizza! Spread some enchilada sauce on your tortilla, sprinkle on some cheese, and then go to town with toppings. When you have created your masterpiece stick it back in the oven for a few more minutes to warm everything up and melt the cheese.

Note: On the website she sautes her veggies first. I didn't feel like doing that, but you can if you want.

Black Bean and Spinach Enchiladas

From The Garden Grazer

Another great vegetarian enchilada recipe! Even has a homemade red sauce recipe that was great and I'll probably use it regularly.

The Sauce:

3 cups low sodium vegetable broth
1/4 cup tomato paste1/4 cup all purpose flour2 Tbsp. olive oil2 tsp. cumin1/4 tsp. garlic powder1/4 tsp. onion powder1/4 tsp. chili powder


Heat olive oil over medium heat. Add in tomato paste, flour, and spices. Stir around for a bit. Whisk in broth and bring to a boil. Reduce to simmer for about 10 minutes, until slightly thickened.

The Enchiladas:

15 oz. can black beans, rinsed and drained
1 1/2 cups corn (I used frozen, thawed)
6 oz. fresh baby spinach (I doubled this since it shrinks so much)
6 green onions, thinly sliced
1/3 cup cilantro, chopped
Shredded cheese blend
tortillas

Saute the spinach in olive oil over medium heat until slightly wilted. (It happens FAST!)
In a large bowl, combine beans, spinach, corn, green onions, cumin, and cilantro.
Preheat oven to 375. 
Grease a 9x13 inch baking dish and pour a small amount of the sauce in the bottom.
Spoon mixture into tortillas, sprinkle on cheese, and roll up tightly.
Pour remaining sauce over the enchiladas. Sprinkle cheese on top.
Bake about 20 minutes. Switch to broiler at the end to get the top nice and crispy.

Fiesta Lime Rice

From Skinny Taste

Ok all you new and newly returned vegans out there. I found this recipe and decided to give it a go. If you've ever been to Chipotle it tastes kind of like their burrito bowl sans meat. We did eat ours with some yummy rotisserie chicken, but you don't have to. It's perfectly filling and nutritious all on its own. It would probably taste great on a tortilla too - Mark actually preferred his burrito style with some salsa and Greek yogurt.

Ingredients:
1 1/2 cups rice, cooked (I used brown rice)
3/4-1 cup black beans, drained
3/4 cup corn (canned or frozen, doesn't matter)
1 tomato, chopped
2 tbsp cilantro, chopped
1-2 scallions, chopped (I didn't have any so I just chopped up a bit of sweet onion and it was fine)
1/3 bell pepper, chopped (optional)
1 tbsp fresh squeezed lime juice
salt
Any toppings: avocado, cheese, meat, salsa, greek yogurt, tortilla, etc

Cook rice, chop all ingredients, dump in a bowl, and mix. Couldn't get much easier than that.

Black Bean and Sweet Potato Flautas

From Peas and Crayons

This was really good! It was a winner with Mark and I'm pretty sure Tyler and Clara liked it too. A good veggie dish!

Ingredients:

9 corn tortillas
1 cup of black beans
1 cup mexi-corn [corn + colorful red/green peppers!] (I didn't have this so I just used regular canned corn and then added some chopped peppers to it)
1 small/medium sweet potato
1/4 cup of diced white, yellow, or red onion
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp dried or fresh cilantro
1/2 tsp cumin
1/4 tsp cayenne pepper or red pepper flakes [optional]
2oz cream cheese, room temperature [optional] (didn't use it)
4-6 ounces of grated cheese
1 heaping tablespoon [or two!] of taco sauce, enchilada sauce, or salsa (I used red enchilada sauce and more than a tablespoon. Just keep tasting until you get the flavor you want).
salt and pepper to taste
all-natural olive oil spray or plain oil


Directions: (She had a lot of good tips so I'm basically just giving her directions verbatim)

-Pre-heat your oven to 425F.  
-Poke a few holes in your sweet potato, wrap it in a slightly damp paper towel, and microwave on high for about 6-8 minutes.  
-While you wait, combine corn/peppers/onion with your black beans, garlic powder, chili powder, cumin, cilantro, cayenne, and taco sauce/salsa.  
-In a separate bowl mix your cheeses.  Add the sweet potato [minus the skin] to the rest of your veggies and mix thoroughly.  Add salt, pepper, and any additional seasoning or sauce to taste.
-Next wrap your corn tortillas in a damp paper towel, followed by a dry paper towel, and microwave on high for 30 seconds.  Follow it up with an additional 30 seconds.  The goal here is to steam the tortillas so they roll into perfect flautas without breaking or cracking (This worked great! I think I did 4 or so at a time) 
-Spray or rub one side of the tortilla with oil and add "line" of veggie filling to the center of the "dry side" of the tortilla, about 1-inch thick.  Top it off with a layer of cheese and roll the tortilla. -Place on a wire baking/cooling rack and seal with a toothpick, if needed.  
-Give them one more spritz of olive oil to get them extra crispy and set on a baking sheet lined with aluminum foil.  
-Bake on the middle rack, at 425F, for 15 minutes.  At the end, set to broil on HIGH for just under a minute to crisp the tortillas into a perfectly golden, crunchy shell.

Veggie Enchilada Casserole

I have been trying to find a good and easy veggie enchilada casserole that both my kids and my other kid (aka Mark) will eat. I finally created one using a combination of a recipe I found on Aggie's Kitchen, a recipe I found on 100 Days of Real Food, and my own brain. YAY victory!

Ingredients:

• 1 can pinto beans
• 1 can black beans (low sodium)
• 1 can corn
• salsa of your choice (don't use picante..yucky. Use real salsa)
• half of an onion or so
• 1 small-medium green bell pepper (or whatever color) 
• a few cloves of garlic
• shredded cheese
• 9 medium sized tortillas
• 1 10 oz can of red enchilada sauce (use a bigger can if you want it more saucy)

Directions:

1. Preheat oven to 350

2. Rinse and drain pinto beans. Place in food processor and add a couple heaping spoonfuls of salsa. Process until a refried bean consistency.

3. Rinse black beans and corn and set aside

4. Chop onion, pepper, and garlic and saute in EVOO.

5. Pour a bit of enchilada sauce on the bottom of a greased casserole dish and lay out first layer of tortillas (I highly recommend going to 100 Days of Real Food to check out how he lays out his tortillas. It's genius! No more cutting tortillas into a million strips!)

6. Now layer on the pinto bean mixture, black beans, corn, saute mix, cheese, and sauce. Put more tortillas on and do it again. Put more tortillas on and top with sauce and cheese. So got that? That's 2 layers of veggies/beans, 3 layers of tortillas, and 3 layers of sauce and cheese.

7. Cover with foil and cook for about 35-40 minutes or less (I just kept it in until Mark came home) a half and hour is probably fine. Take off the foil and cook a few minutes more to crunchify the top. 

8. Serve as is or with avocados and plain greek yogurt. 

  

Pork Carnita Tacos and Tomatillo Salsa

From 100 Days of Real Food

I love using my crock pot these days and this was yummy and made lots!

Ingredients:

• 2 to 2 ½ lbs pork shoulder or Boston butt roast, cut into 5 or 6 small pieces 
• 3 teaspoons dried oregano
• 2 teaspoons black pepper
• 1 teaspoon salt
• ½ teaspoon ground cumin
• 1 onion, cut into 6 or 8 chunks
• 3 garlic cloves, whole

Toppings:

• Tortillas
• 1 recipe tomatillo salsa (or regular salsa.  There were no tomatillos at Winco when I made this so we just used regular salsa and it was still great! I will put the recipe for the tomatillo salsa at the bottom in case you want to try it out.)
• avocado
• shredded cheese
• plain greek yogurt

Directions

1. Mix together oregano, pepper, salt, and cumin and rub on outside of pork pieces in bottom of slow cooker.
2. Throw onion and garlic on top of pork.
3. Slow cook on low for 6 – 8 hours or until meat is falling apart.
4. When finished discard the onion and garlic. Drain meat and shred with a fork

Tomatillo Salsa:

Ingredients:

• 1 ½ lbs tomatillos (they look like little green tomatoes with husks around them)
• ½ cup white onion
• ¾ cup cilantro leaves
• 1 tablespoon fresh lime juice
• 1 jalapeno or serrano pepper, seeded and roughly chopped

Directions:

1. Preheat broiler on high.
2. Peel and discard husks off tomatillos. Rinse and cut tomatillos in half. Place cut side down on foil or parchment lined baking sheet. Broil for 5 – 7 minutes until skin is lightly blackened.
3. Puree tomatillos and rest of ingredients together including onion, cilantro, lime, and pepper using a food processor, blender, or hand immersion blender until ingredients are finely chopped and mixed.
4. Cool in refrigerator until ready to serve.

Lentil Taco Salad

From 31 Days of August

Katelyn has made this too and it is great! You don't miss the meat at all and it cooks in a crock pot! SIMPLE!

1 red pepper, coarsely chopped
1 medium onion, chopped
1 cup brown lentils (on the website it says you can use black or green too)
½ cup brown rice
1 garlic clove
2 teaspoons chili powder
¼ teaspoon salt
½ teaspoon cumin
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
4 cups vegetable broth

Toppings:
lettuce
shredded cheese
tortilla chips
avocado
tomatoes
hot sauce
plain greek yogurt

Prepare veggies and throw everything together in the crock pot. 
As for how long.... that is kind of up in the air at the moment. The website says high for 6 hours. I tried that and it was burning on the side and bottom around 4 or 5 hours. Plus I don't even think you cook meet on high for 6 hours.  So maybe low for 6 hours? I'll update as I play around with it. 
You can make this vegan by leaving out the cheese and yogurt.

Tinga

Adapted from Taste of Home

These are delicious and if you get the chicken going in the crock pot the morning of, super easy.  

Ingredients

• 3 cups shredded cooked chicken breast (I cooked mine in a the crock pot)
• 1-3 tsp. chipotle chile pepper (depending on how spicy you want it. I used 1 1/2 tsp)
• 2 cans (14.5 oz. each) petite diced tomatoes (I only used 1)
• 1 small onion quartered and thinly sliced
• 6 garlic cloves minced
• sour cream or plain greek yogurt (we prefer plain Greek yogurt these days)
• shredded cheese
• refried beans
• avocado, sliced
• lettuce
• 10 tostada shells

Directions

• Pour a little olive oil in skillet and saute onion and garlic for a few minutes until fragrant
• Add in chicken, tomatoes, and chipotle chile pepper. Cook over medium-high heat for 10 minutes or until heated through, stirring occasionally. Remove from heat.
• To serve, spread each tostada with a thin layer of refried beans and sour cream/plain yogurt. Top each tostada with chicken mixture, lettuce, cheese, avocado. 

Santa Fe Bean Wrap

From Mama's Blissful Bites

Mark and I both agreed this was an excellent wrap and healthy too. Bonus! Filling and delicious without the meat. If you use Greek yogurt instead of sour cream and add the brown rice it has plenty of protein and fiber.

Ingredients:

2/3 cup plain Greek yogurt (the actual recipe called for sour cream)

3 tablespoons fresh lime juice (or less. Mark said it was too limey and I agree. Next time I'll do less)

1/2 – 3/4 teaspoon salt

1/4 – 1/2 teaspoon black pepper

1/4 teaspoon paprika

1/4 teaspoon cumin

1 – 2 tablespoon minced cilantro (I used 1 heaping Tbsp and it was plenty of cilantro for me)

1 shallot: chopped

1 can (15 oz) black beans: drained and rinsed

1/2 can (8oz.) of diced tomatoes with garlic and oregano: drained (aka Italian diced tomatoes)

hot sauce (optional) (didn't use it)

1 avocado: halved, seeded, peeled and diced

bunch of spinach leaves (I used romaine)

flour Tortillas

mozzarella or Cheddar Cheese for topping

I also added brown rice and I think it really gave it a good texture and taste. 

Directions:

Combine all ingredients up through hot sauce and mix to combine. Place in fridge to chill for about an hour. (I made mine at about 4 and put it in the fridge while the rice cooked and I prepared everything else). While it's chilling cut up avocado and lettuce and shred cheese. Place on a tortilla and wrap.

Quickie Meatless Enchiladas

From Aggie's Kitchen

refried beans

tortillas 

can verde enchilada sauce

1 tablespoon olive oil

2 cloves garlic, minced

2 med green peppers, chopped

1 onion, chopped 

1 tomato, seeded and chopped

1/2 cup frozen or canned corn

2 tsp cumin

salt and pepper

shredded cheese

Preheat oven to 375 degrees.

Spray a baking dish with non stick spray.

Saute peppers, onions, garlic, tomatoes, corn in a little olive oil until soft, about 8 minutes. While sauteeing veggies, season with cumin, salt and pepper to taste. Set aside to cool slightly.

Take tortilla and spread refried beans in the middle.  Sprinkle a shredded cheese over beans, then top with veggie mixture.  Carefully roll up and place seamside down into baking dish.  Any leftover veggie mixture can be sprinkled over prepared enchiladas in baking dish.  Pour desired amount of sauce over enchiladas.  Add desired amount of shredded cheese to top and bake in oven for about 25-30 minutes until sauce is bubbly and top is golden brown.

Sweet Potato and Black Bean Enchiladas

These were yummy! Even Mark liked them (well for being meatfree)! *cue heavenly chorus* And they were super easy. Bonus! So seriously, you should try them, like now!

I got the basic idea from A Couple Cooks, Their recipe seemed very spicy and VERY oniony, so I made quite a few changes. The recipe that follows is the way I made it. If you want to see their version just click on their blog link.

Sweet potatoes (about 2 cups, diced)
1 15 oz can black beans (drained and rinsed)
1/2 medium sized red onion, diced (this may even be a bit much...just go for how oniony you want it)
1 4 oz can diced green chiles
1/2 Tbsp cumin
1 Tbsp chili powder
Sprinkle of salt and pepper
1 10 oz can green enchilada sauce (I don't think I used the whole can. Just pour on how much you like)
Shredded colby jack cheese
8 flour tortillas
guacamole or sour cream for toppings (I made a basic guac but added some plain yogurt to make it a bit creamier)

Preheat oven to 350 degrees.

Peel and dice potato. Throw in a sauce pan, cover with water, and sprinkle in some salt. Bring to a boil and boil until tender.

Combine tender diced potatoes, black beans, diced onion, green chiles, cumin, chili powder, salt and pepper in a bowl and mix.

Warm up tortillas in microwave to soften. Pour some green enchilada sauce in the bottom of a greased 9x13 casserole dish.

Spoon some mixture into a tortilla, sprinkle on some cheese, roll up, and place in the pan seam side down. Continue until mix is all gone.

Pour some more enchilada sauce over the top of the enchiladas (as much as you like), sprinkle some cheese on top, and throw in the oven - about 20-30 minutes.

Serve with guac and/or sour cream and enjoy!

Spicy Bean Burritos

These were good and really easy and fast. Perfect meatless meal for days that you're busy.  

Spicy Bean Burritos
Adapted rom Sarah's Fares and she got it from Annie's Eats

This is my rendition:

For the bean filling:
Olive oil 
2 cloves garlic, minced or pressed

Sweet onion, finely chopped (about 1/4 of an onion or so)

Red pepper, finely chopped (about 1/3 or so) 
1 tsp. chili powder
1 tsp. minced chipotle in adobo sauce and 1 T sauce from can, optional (I've tried it both ways...the chipotle def adds some heat!)
1 tsp. ground cumin
1/4 tsp. kosher salt
1/3- 1/2 cup water
1 (15-oz.) can black beans, drained and rinsed
1 (15-oz.) can pinto beans, drained and rinsed
4-6 T. salsa (fresh is best, but use whatever you have)

For serving:
6 (9- or 10-inch) flour tortillas, warmed
shredded cheese
diced tomatoes
shredded lettuce
avocados or guacamole
brown rice
plain greek yogurt

To make the bean filling, heat the oil in a skillet over medium-high heat.  Add the onion and pepper. Saute for a bit until fragrant and tender. Add the garlic, chili powder, chipotle, cumin, and salt; stir, cooking just until fragrant, 30-60 seconds.  Add the beans and the water to the pan.  Bring the mixture to a boil.  Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes.  Remove the skillet from the heat, stir in the salsa and the mash the mixture a bit with a spoon or fork.

Spoon about a third of a cup of the bean mixture down the center of each tortilla.  Top with lots of toppings. Yum yum! 

Mexi-tofu

I just saw Elaina's comment on Melissa's post about brown rice, and what a coincidence, I just made some! I love brown rice. There's more texture to it. However, it does take longer to soften than white. So make sure to set aside extra time for it! This is something I whipped up tonight that was super easy and crazy good.

Ingredients:

• 1 Cup Brown Rice (cooked this much but only ate half)
• Some tofu (didn't really measure how much just chopped some up)
• 1/2 avocado
• Mushroom
• Mango Salsa
• olive oil
• dairy-free butter

1) Prepare the brown rice. I've read a lot of different websites on the "best" way to do it. Still trying to figure it out for myself, so I suggest you do the same thing. First person to figure it out wins!
2) While the rice is cooking, let the tofu sit out for a while and soak up the excess water. Get some olive oil ready for frying up the tofu.
3) Fry the tofu like I explained in the other recipe. Once all the sides are looking a little crispy, throw in the mushrooms and saute them together. While waiting for that, cut up the avocado into chunks.
4) When the rice is done, scoop some of it into a bowl, pour some mango salsa over the top of it, throw the tofu and mushrooms on top, and then finish it off with some fresh avocado! Now eat!
I don't know if I was just starving, but this was so good. I have a really big crush on mango salsa right now. It's like a million times better than normal salsa.

Shredded Chicken in a Tomatillo Sauce

I got the ingredients for this recipe from bevcooks, but changed the method of preparation from the original to make it a million times easier!

INGREDIENTS
* 2 (12 oz) cans whole tomatillos, drained
* 2 Tbs. extra-virgin olive oil (no need for this ingredient using my method)
* 6 boneless skinless chicken thighs, trimmed of any excess fat (I used frozen boneless, skinless chicken cutlets)
* 2 jalapenos, minced (leave the seeds in for more heat) (I left them out)
* 1/2 medium onion, diced
* 3 or 4 cloves garlic, minced
* 1 (15 oz) can white hominy, drained (I forgot to buy this, so I left it out)
*1/2 cup fresh cilantro, chopped
* juice from 1/2 lime
* coarse salt and freshly ground pepper
* 2 cups cooked jasmine rice (I used brown rice)


METHOD
1. Put frozen chicken into the crockpot.
2. Blend all of the other ingredients together in a blender or food processor, minus the oil and rice.
3. Put the sauce on top of the chicken and cook for 5 hours-ish on high or longer on low or until the chicken is cooked.
4. Take the chicken out, shred it, toss it back in, and throw in some rice!


I ate mine with some whole wheat wraps and a little sriracha. YUM!!

Black Beans and Rice with Apple Salsa

Black Beans and Rice with Apple Salsa (you can add chicken if you want) 
From Our Best Bites

(This was really good! The apple salsa added the perfect flavor. I will definitely make this again. I made it without the chicken and it still has tons of protein.)

1 cup chopped peeled Granny Smith apple
1/4 cup chopped cilantro
1/3 cup finely chopped red onion, divided
2 limes
1/3 cup finely chopped green bell pepper
1-2 tablespoons olive oil
3 garlic cloves, finely minced
1 teaspoon chili powder
3/4 teaspoons coriander
1/2 teaspoon cumin (I like cumin so I used a bit more - like 3/4 tsp)
1 13.5 ounce can chicken broth
2 15-ounce cans black beans, drained and rinsed
kosher salt and freshly ground black pepper
4 cups cooked brown or white rice (Instead of this I made this: cilantro lime rice - YUM!)
1 rotisserie chicken, or 4 grilled chicken breasts (I didn't use chicken because I wanted it to be veggie, but Mark informed me the chicken broth made it un-veggie.  Oh well - close enough. I guess if you really wanted to be full on vegan you could use vegetable stock or something?) 

Combine apple, cilantro, 2 tablespoons onion, and the juice from half a lime.  Sprinkle with a little kosher salt and black pepper.  Set aside.

Combine remaining onion, bell pepper, and oil in a large skillet.  Cook over medium heat, stirring often, until completely softened, 6-7 minutes.  Add garlic and next 3 ingredients; stir constantly for 2 minutes.  Stir in broth and beans; bring to a boil.  Reduce heat to medium; simmer briskly, mashing some of the beans with the back of a spoon and stirring often, until sauce is thickened, 8-10 minutes (or longer if needed).  Season with salt and pepper to taste and a big squeeze of lime juice (I used the other lime and a half).  Divide rice and beans among plates.  Top with some chicken and apple salsa.  Garnish with additional cilantro and lime wedges.  Serves 4-6. (Chop up some avocados for a garnish too...I love Mexican food!)

Honey Lime Enchiladas

These are really yummy too, but take a little more time - with the marinating and all.  You just have to be thinking a bit ahead.  I probably make these about once a month.

1.5 lbs. chicken or pork, cooked and shredded (I've only used chicken - about 3 chicken breasts)

1/3 cup honey

1/4 cup lime juice (about 2 limes)

1 Tbsp. chili powder

1/2 tsp. garlic powder

2 10 oz. cans green enchilada sauce (I usually do half of a 28 oz. can and then freeze the other half; or do a 14 oz. can if you can find it)

Equal parts mozzarella & cheddar cheese, grated (I just use colby jack cheese)

8-10 flour tortillas

After chicken/pork is cooked and shredded, combine with honey, lime juice, chili & garlic powder. Let "marinate" in the fridge for at least 30 minutes. Grease a 9x13 pan and pour a little bit of the enchilada sauce to coat the bottom of the pan. Fill your tortillas with chicken mixture and a little cheese. Roll up and place seam side down in the pan. Repeat. Pour remaining enchilada sauce over the top and sprinkle more cheese on top (don't be stingy). Bake uncovered at 350 degrees for 30 minutes and then turn on the broiler for a couple minutes so it gets nice and brown. (I never do that last step)

Grilled Chicken Fajitas

(Or if you're like me -  Stovetop Chicken Fajitas)  I will post both directions - mine will be in bold.  Someday I hope to have a griddle so that I can actually grill on the stove, but until then this will have to do.  

This is one of my favorite recipes and Mark's too.  It's a big deal around here if Mark actually says he likes something!

1/3 c. freshly squeezed lime juice

6 T. olive oil, divided

3 cloves garlic, minced

1 T. Worcestershire sauce

1 1/2 tsp. brown sugar

1 jalapeno, seeded, ribbed, and diced (I don't use this and it still tastes great)

1 1/2 T. fresh cilantro, minced

1 tsp. salt

3/4 tsp. pepper

3 boneless, skinless chicken breasts, butterflied (6 halves total) (I half my halves so I have 12 pieces)

1 large red onion, sliced into 1/2-inch thick slices, rings not separated (Since I don't grill I just cut the onion in strips like you do when you saute them.  And I do separate them)

2 large bell peppers, stemmed, quartered, and seeded (same thing here - I cut the pepper into thin strips)

8-12 (6-inch) flour tortillas

In a medium bowl, whisk together the lime juice, 4 T. oil, garlic, Worcestershire sauce, brown sugar, jalapeno, cilantro, salt and pepper. Reserve 1/4 cup of the marinade; set aside. Place the chicken breast halves in the marinade, cover with plastic wrap and refrigerate for 15 minutes. 

Meanwhile, fire up your grill. For a gas grill*, light all burners on high, cover and heat grill until hot. Leave one burner on medium-high and turn the rest down to medium/medium-low. (ignore if you're doing it my stovetop way)

Remove the chicken breast halves from the marinade and transfer to the hotter side of the grill (In a skillet add a little olive oil, so the chicken won't stick.  Add the chicken pieces in a single layer); discard the left-over marinade. 

Brush both sides of the onion rounds and peppers with the remaining 2 T. oil. Season with salt and pepper. Place the onion rounds and peppers on the cooler side of the grill. Cook onions and peppers until spottily charred and crisp-tender, about 8-12 minutes, turning once or twice as needed. (I don't brush them with oil, but I do season with salt and pepper.  I saute the onion and pepper strips on medium in about 1-2 tbsp olive oil until tender and brownish looking - kind of like the stove top version of charred)

Cook the chicken until it is well browned, 3-4 minutes. Using tongs, flip the chicken and continue grilling until it is no longer pink inside. (basically yeah, just in a skillet rather than a grill. I cook it on medium high/high.  It takes a little longer and I flip a few times just to make sure its all done and to avoid one side getting burned).

When the chicken and vegetables are done, transfer them to a large plate and tent with foil to keep warm.

Warm your tortillas, either on the grill or on the stove or oven, and wrap them in a clean kitchen towel or foil.

Separate the onions into rings and place them in a medium bowl. Slice the bell peppers lengthwise into 1/4-inch strips and add them to the bowl with the onions. (Obviously you don't have to do that part) Add 2 T. of the reserved unused marinade and toss well to combine. Slice the chicken into 1/4-inch strips and toss with the remaining 2 T. of reserved marinade in another. Serve with the warmed tortillas and additional toppings of your choice.