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Winter, meet summer: Spiced pepper and Brussels sprout fajitas

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Spiced Pepper and Brussels' Sprout Fajitas.

Spiced Pepper and Brussels' Sprout Fajitas. by Sarah Henning

You may have noticed from reading this blog, but I really, really like Brussels sprouts.

And though I usually like to roast or steam them, I thought it was about time to try them a new way (rather than just pairing them with new foods when I get bored).

I was feeling a bit daring last week, and decided to pair a heavy summer favorite with this winter favorite of mine. The results were spectacular and super yummy.

Everyone, I'd like you to meet the my special winter fajitas: Spiced Pepper and Brussels' Sprout Fajitas.

Sounds weird, tastes great. If you're not a Brussels sprout fan (and I know probably half of you aren't), you can try it with fresh broccoli or cauliflower. You'd get nutrients from the same family, and a slightly more mild flavor.

Spiced Pepper and Brussels Sprout Fajitas

2 red bell peppers, chopped

1/2 large onion, chopped

8 Brussels sprouts, trimmed and quartered

Fajita Seasoning Mix (below)

Olive oil

Black beans

Cheese (optional)

Salsa (optional)

Guacamole or avocado (optional)

Fajita-sized flour tortillas

Fajita Seasoning Mix

1 tablespoon arrowroot powder or cornstarch

2 teaspoons chili powder

1 teaspoon salt

1 teaspoon paprika

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1/4 teaspoon cumin

Mix seasoning ingredients together in a small bowl and set aside.

Throw your peppers, onion and Brussels into a saucepan or large skillet over medium heat with a tablespoon or two of olive oil. Saute until the veggies are soft.

Next, add all the seasoning mix and add about a 1/4-1/2 cup water to the pan. Continue to saute until the sauce thickens and coats the veggies (this should take a few minutes).

Once the veggies are cool enough to eat, layer them into flour tortillas with black beans, avocado (or guac), salsa and other optional toppings. Enjoy!

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