Chickpea Butternut Squash Fajitas (Freezer-Friendly)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash and chickpeas seasoned with homemade fajita spices, served in tortillas with fresh toppings. A hearty vegetarian fajita that is easy to prep and freeze.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3/4 teaspoon salt
- 1 tablespoon chili powder (see note 1)
- 1.5 teaspoon cumin
- 1.5 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne (optional)
- 4 cups butternut squash (cut into 1/2 inch cubes; see note 2)
- 19 oz can chickpeas (drained and rinsed)
- 1 red onion (sliced into 1/2 inch strips)
- 2 bell peppers (sliced)
- 2 tablespoons olive oil
- 1 tablespoon maple syrup (see note 3)
- 1 lime (juiced)
- tortillas
- Greek yogurt
- Avocado
- Cilantro
- Salsa
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 1382mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1302mg
- Calcium
- 246mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1382MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.