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 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. Seal 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 

Beef Fajitas 

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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.