Squash fajitas with bell pepper, tomato salsa, and queso fresco

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Squash fajitas with bell pepper, tomato salsa, and queso fresco

Soy-Free, Vegetarian

2 Servings, 640 Calories/Serving

20 Minutes

Delicata squash, sweet peppers, and onion, some of fall’s finest flavors, are wrapped in warm tortillas with all the fresh fixings for a quick and easy weeknight meal.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic delicata squash
  • 1 organic red onion
  • 3 ounces organic mini sweet peppers
  • 6 ounces organic cherry or grape tomatoes
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 1 organic avocado
  • 3 ounces queso fresco
  • 6 Mi Rancho Artisan tortillas

Nutrition per serving

Calories 640, Total Fat 35g (45% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 30mg (10% DV), Sodium 1040mg (45% DV), Total Carb. 96g (35% DV), Fiber 23g (82% DV), Total Sugars 17g (Incl. 0g Added Sugars, 0% DV), Protein 26g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the vegetables

  • Trim the ends from the delicata squash. Cut the squash in half lengthwise and scoop out the seeds with a spoon, then cut each half crosswise into ¼-inch-thick half-moons.
  • Peel the onion and cut in half lengthwise, then crosswise into ¼-inch-thick slices.
  • Remove the stems and seeds from the mini sweet peppers; cut the peppers lengthwise into ¼-inch-wide strips.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons [2 to 3 TBL] oil until hot but not smoking. Add the squash and cook, stirring occasionally, until starting to soften, 4 to 6 minutes. Add the onion, peppers, and ¼ cup [½ cup] water, season with salt and pepper, and cook, stirring occasionally, until the vegetables are just tender, 3 to 4 minutes. Transfer to a plate and season to taste with salt and pepper. Wipe out the pan if using to heat the tortillas.
While the vegetables cook, start preparing the salsa, garnishes, and tortillas.


Make the tomato salsa; prep the garnishes

  • Cut the tomatoes in half.
  • Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
  • Coarsely chop the cilantro; set aside half for garnish.
  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
  • Crumble the queso fresco.
In a medium bowl, stir together the tomatoes, lime juice, half the cilantro, and 1 to 2 teaspoons oil. Season to taste with salt and pepper.


Warm the tortillas

On the stovetop directly over a flame, or in the same pan used for the vegetables over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.


Set out the tortillas, vegetables, tomato salsa, lime wedges, avocado, queso fresco, and remaining cilantro. Invite everyone to assemble their own fajitas.
Kids Can!
  • Scoop out the squash seeds.
  • Juice the lime.
  • Scoop out the avocado.
  • Crumble the queso fresco.
  • Stir the tomato salsa.