Chickpea Butternut Squash Fajitas (freezer meal)

Chickpea butternut squash fajitas are a tasty remix on the classic. With tender roasted butternut squash, bell peppers, red onions and chickpeas tossed in a flavorful homemade fajita seasoning, they're simple to prep and work great as a freezer meal.

When it comes to freezer meals, it can be so hard to find good vegan ones! I've shared 5 vegan freezer meals you can prep in 1 hour, and these chickpea butternut squash fajitas were one of the meals.

I've shared my sheet pan fajitas, air fryer fajitas, and crockpot fajitas before, and now I'm sharing how I like to veganize them. The combination of butternut squash and southwestern spices is truly amazing!

You can serve these fajitas right away, or you can assemble the ingredients ahead and store in the fridge or freezer. It's perfect for elderly parents, new moms, or anyone who wants to get a head start on dinner.

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Step by step directions

1. Prepare seasoning- In a small bowl, stir together the salt, chili powder, cumin, paprika, garlic powder, onion powder and cayenne.

TIP- you can use store bought fajita seasoning as a shortcut!

2. Combine ingredients- In a large bowl, toss together the butternut squash cubes, chickpeas, red onion, bell peppers, maple syrup, lime juice and olive oil. Sprinkle the seasoning over, and toss until evenly coated.

3. Cook- Spread evenly on 1-2 sheet pans, then bake at 425°F for 25 minutes, stirring once halfway through.

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Freezing it

This recipe was developed to be frozen before cooking. Here's how to do it:

1. Assemble- combine all ingredients in a gallon-sized freezer bag or large reusable container (3 quart Ikea is what I like). Label your containers and squeeze as much air out as possible from the bag.
2. Freeze- Freeze for up to 6 months.
3. Thaw- Place the bag or container into the fridge 48 hours before you intend to cook- since this is a large block of food, it will take longer to thaw.
4. Cook- spread out all thawed contents onto the sheet pans, spreading so there's plenty of space between the ingredients. Cook as directed (25 minutes at 425°F).

TIP- after freezing, there will be some extra liquid from the vegetables. Spread the ingredients out well to help it evaporate while cooking.

FAQ

Leftovers & reheating

In addition to freezing before cooking, you can store leftovers as well:

1. Cool completely, then portion out into individual portions or one large meal prep container.
2. Store in the fridge for up to 4 days. **
3. Reheat individual portions in the microwave until steaming hot, or larger portions in a frying pan over medium heat, using tongs to stir and flip.
4. Enjoy!

** Roasted bell peppers can get slimy when freezing so I don't love to freeze the leftovers personally. With that being said, you can safely freeze leftovers for up to 3 months.

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Chickpea Butternut Squash Fajitas (Freezer-Friendly)

4.78 from 18 votes

Prep Time: 20 minutes mins

Cook Time: 25 minutes mins

Total Time: 45 minutes mins

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Chickpea butternut squash fajitas are a tasty remix on the classic. With tender roasted butternut squash, bell peppers, red onions and chickpeas tossed in a flavorful homemade fajita seasoning, they're simple to prep and work great as a freezer meal.

4 -6

Ingredients

• ▢ ¾ teaspoon salt
• ▢ 1 tablespoon chili powder see note 1
• ▢ 1.5 teaspoon cumin
• ▢ 1.5 teaspoon paprika
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ ¼ teaspoon cayenne optional
• ▢ 4 cups butternut squash cut into ½ inch cubes; see note 2
• ▢ 19 oz can chickpeas drained and rinsed
• ▢ 1 red onion sliced into ½ inch strips
• ▢ 2 bell peppers sliced
• ▢ 2 tablespoons olive oil
• ▢ 1 tablespoon maple syrup see note 3
• ▢ 1 lime juiced

To Serve

• ▢ tortillas
• ▢ Greek yogurt
• ▢ Avocado
• ▢ Cilantro
• ▢ Salsa

Instructions 

• Pre-heat: Heat oven to 425°F.
• Prepare seasoning- In a small bowl, stir together the salt, chili powder, cumin, paprika, garlic powder, onion powder and cayenne.
  
• Combine ingredients- In a large bowl, toss together the butternut squash cubes, chickpeas, red onion, bell peppers, maple syrup, lime juice and olive oil. Sprinkle the seasoning over, and toss until evenly coated.
  
• Cook- Spread mixture evenly on 1-2 sheet pans, then bake at 425°F for 25 minutes, stirring once halfway through.
  
• Serve- Spoon filling into tortillas and top with avocado, coconut yogurt, salsa, or your favorite fajita toppings.
  

Tips:

Nutritional Information: 2 small fajitas, includes tortillas but not additional toppings

1- use a mild paprika-based chili powder blend

2- butternut squash may be swapped for sweet potato cubes; adjust cook time as needed

3- you can use your favorite liquid sweetener such as honey

Freezer meal

1. Assemble all ingredients in a gallon-sized freezer bag or 3 quart meal prep container. Label container with recipe name, date, and cook directions.
2. Freeze for up to 3 months.
3. Allow to thaw in the fridge for 48 hours.
4. Spread out on 1-2 sheet pans, and cook as directed above.

Leftovers

1. Cool completely, then portion out into an air tight container.
2. Refrigerate for up to 4 days.
3. Reheat in a frying pan over medium heat, using tongs to stir up, until steaming hot.
4. Do not reheat more than once.

Nutrition Information

Serving: 2fajitas, Calories: 352kcal, Carbohydrates: 55g, Protein: 11g, Fat: 11g, Saturated Fat: 2g, Sodium: 761mg, Fiber: 9g, Sugar: 4g

Author: Annie Holmes

Course: Dinner

Cuisine: Mexican

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