Chickpea Butternut Squash Fajitas (Freezer-Friendly)
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.
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time45 minutes mins
Course: Dinner
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 -6
Calories: 352kcal
- 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
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.
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
- Assemble all ingredients in a gallon-sized freezer bag or 3 quart meal prep container. Label container with recipe name, date, and cook directions.
- Freeze for up to 3 months.
- Allow to thaw in the fridge for 48 hours.
- Spread out on 1-2 sheet pans, and cook as directed above.
Leftovers
- Cool completely, then portion out into an air tight container.
- Refrigerate for up to 4 days.
- Reheat in a frying pan over medium heat, using tongs to stir up, until steaming hot.
- Do not reheat more than once.
Serving: 2fajitas | Calories: 352kcal | Carbohydrates: 55g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Sodium: 761mg | Fiber: 9g | Sugar: 4g