Chickpea Butternut Squash Fajitas

These chickpea butternut squash fajitas are a vegetarian freezer meal. They are colorful and they are healthy! These are also gluten-free if you use gluten-free tortillas to wrap them in.

Chickpea and Butternut Squash Fajitas Freezer Meal #freezermeals101 #freezercooking #vegetarianrecipes

Chickpea Butternut Squash Fajitas Recipe:

  • 4 cups butternut squash, peeled and cut into 1/2 inch cubes
  • 19 oz. can chickpeas, drained and rinsed
  • 1 purple onion, sliced into 1/2 inch strips
  • 2 red peppers, sliced
  • 1 Tbsp. sugar
  • 1 Tbsp. chili powder
  • 2 tsp. cumin
  • 1 tsp. paprika
  • 2 cloves garlic, minced
  • 2 Tbsp. olive oil
  • 2 tsp. lime juice
  • pinch of salt

For serving:

  • flour tortillas
  • Greek yogourt or sour cream
  • avocado
  • fresh cilantro
  • salsa

Place the squash, chickpeas, onion slices, red peppers, minced garlic, sugar, spices, olive oil, and lime juice in a large resealable freezer bag. Give the bag a shake to mix things around. collage of chickpea butternut squash fajitas in the freezer bag and being rolled in a warm tortillaSeal the bag after taking out the excess air. Freeze.

On the day of cooking, take the bag out of the freezer to thaw. Spread the bag contents out evenly on a large baking sheet. Bake at 425° for 25 minutes, turning over with a spatula halfway through cooking time.

Serving suggestions:

Serve warm on flour tortillas with Greek yogurt or sour cream, diced avocado, salsa, and a sprinkle of fresh cilantro.

Check out these other delicious make-ahead meals:

Chickpea and Vegetable Curry collage of chickpea and vegetable curry in the freezer bag, crockpot and a bowl

Beef Fajitas collage of beef fajitas in the freezer bag and finished on a plate

Chickpea Butternut Squash Fajitas Recipe
Course: Main Course
Cuisine: Mexican
Keyword: fajita, vegetarian
Servings: 8
Calories: 315 kcal
Ingredients
  • 4 cups butternut squash peeled and cut into 1/2 inch cubes
  • 19 oz. can chickpeas drained and rinsed
  • 1 purple onion sliced into 1/2 inch strips
  • 2 red peppers sliced
  • 1 Tbsp. sugar
  • 1 Tbsp. chili powder
  • 2 tsp. cumin
  • 1 tsp. paprika
  • 2 cloves garlic minced
  • 2 Tbsp. olive oil
  • 2 tsp. lime juice
  • pinch of salt
For serving:
  • flour tortillas
  • Greek yogurt or sour cream
  • avocado
  • fresh cilantro
  • salsa
Instructions
  1. Place the squash, chickpeas, onion slices, red peppers, minced garlic, sugar, spices, olive oil, and lime juice in a large resealable freezer bag. Give the bag a shake to mix things around.
  2. Seal the bag after taking out the excess air. Freeze.
  3. On the day you cook this meal, take the bag out of the freezer to thaw. Spread the bag contents out evenly on a large baking sheet. Bake at 425° for 25 minutes, turning over with a spatula halfway through cooking time.

Recipe Notes

Serving suggestions: Serve warm on flour tortillas with Greek yogurt or sour cream, diced avocado, salsa, and a sprinkle of fresh cilantro.