Thanks to its robust, grill-able texture, halloumi cheese is so much fun to cook with and makes the best vegetarian fajita filling! In this recipe, halloumi is seasoned and roasted in the oven with veggies to make easy vegetarian sheet pan fajitas. No one will miss the meat… halloumi fajitas will be your new favorite!
I am a vegetarian who lives in London, so I eat a lot of halloumi. It’s a staple pub food ingredient in this country, and we can not get enough of it.
Halloumi is one of those magical cheeses that doesn’t melt. So it can be roasted, grilled, or fried to make all kinds of delicious concoctions.
And we vegetarians seem to have claimed ownership of this magical stuff. When halloumi options show up, they’re almost always vegetarian.
Slabs of halloumi are frequently used as a veggie burger, beer battered halloumi stands in for vegetarian alternative to “fish and chips”, it even shows up in some vegetarian English breakfasts.
Since halloumi came around, vegetarian menu choices have been 10000% less dull.
So let’s make halloumi fajitas
Fajitas can be one of those meals where the vegetarians get everything but the meat. So there’s something missing, and that feels sad.
Well not today. Today we are replacing the meat with halloumi, and feeling more than satisfied with our situation.
And my goal here was also to create a really easy halloumi recipe for you, so I have gone for the sheet pan fajita method.
Why make sheet pan fajitas?
Typically fajitas are prepared on a sizzling hot grill, and you could certainly do this at home with a griddle or cast iron pan. I’ve often made my fajitas in a hot wok. But the sheet pan method, while certainly inauthentic, makes things a little more straightforward.
(The numbers on this pic correlate to the steps in the recipe card.)
It’s as simple as putting all your toppings on a sheet pan (large baking tray), covering it with spices, and roasting in the oven for 20 minutes.
This is my favorite way to make home made fajitas because you get some nice charred crispy bits that you wouldn’t get with a wok or frying pan. Totally delicious.
And so hands off! While everything is roasting, you have plenty of time to set the table, bring out some toppings and warm your tortillas. All in all, a low stress, low effort weeknight meal that everyone’s going to love.
No Halloumi in Sight?
If you can’t track down any halloumi but like this concept, here are some ideas.
- I’ve used paneer cheese in my fajitas before, and it has a great bite. Paneer is less salty so the result isn’t quite as rich, maybe up the seasonings a little if you’re concerned.
- You could also try making a tofu based vegan halloumi.
More Halloumi Recipes
Are you a fan of the squeaky cheese? Well, you should check out some of my other halloumi recipes!
- Another super chill oven baked halloumi recipe is this Smoky White Bean & Tomato Halloumi Bake.
- In the summer, fire up the BBQ to make Grilled Halloumi Tacos.
- Or drench your halloumi with a fresh bruschetta topping. Sooo refreshing.
- I once went a little crazy and made a Butter Halloumi Curry. It was epic.
- And I believe halloumi to be the best possible topping for a Vegetarian Caesar Salad!
Roasted Halloumi Fajitas
Thanks to its robust, grill-able texture, halloumi cheese is so much fun to cook with and makes the best vegetarian fajita filling! In this recipe, halloumi is seasoned and roasted in the oven with veggies to make easy vegetarian sheet pan fajitas. No one will miss the meat... halloumi fajitas will be your new favorite!
Ingredients
- 250g (8.8oz) halloumi cheese, sliced into strips
- 3 bell peppers (I like to use one each of red, yellow and green), sliced
- One white onion, sliced
Fajita Seasoning
- 2 tsp oregano
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp ground coriander
- 1 tsp of cumin
- 1 tsp garlic granules
To serve
- 8 flour tortillas
- Toppings of your choice: avocado, sour cream / yogurt, salsa
Instructions
- Pre-heat the oven to 210C or 410F while you slice the halloumi, onion and peppers.
- Prepare the fajita seasoning by mixing everything together in a small bowl.
- Place the halloumi, onion and peppers on a baking sheet brushed with oil.
- Sprinkle the fajita seasoning over them.
- Use a spatula to mix everything together, and spray or drizzle with more oil on the top.
- Place in the oven for 20-25 minutes, or until the halloumi is cooked to your liking. (You may need more or less time - every oven is different.)
Notes
In the fajitas pictured, I've cooked them for a little under 20 minutes because I wanted the halloumi to stay more moist. I've also tried cooking them for 25 minutes, and the halloumi goes more crispy in that case. It's totally your choice. Very crispy halloumi does not reheat well, so if you plan to save leftovers you'll want to cook for 20 minutes.
Every oven is a little different. The first time you make these, check in after 15 minutes. Adjust the heat or cooking time if you need to. I make mine in a fan oven - you will need a higher temperature if yours is not fan assisted.
This makes enough for about 8 fajitas. Cooking for 4? That's 2 each, so add a side of rice or beans. Cooking for 2? That's 3 each for a full dinner, and then save a little bit to make quesadillas with the following night. Bulk out the quesadillas with refried beans and mozzarella.
Reheating your fajita mixture? Warming in the oven, covered, is the best way to bring the halloumi back to life.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving:Calories: 552Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 49mgSodium: 884mgCarbohydrates: 66gFiber: 6gSugar: 5gProtein: 24g
Please note that the nutritional information is an estimate based on software calculations and will not be completely accurate - please use this as a guideline only.
What a great idea! Love sheet pan dinners and this one is spiced just right. Halloumi is one of my secret faves, too!
I just had halloumi for the first time at a Greek restaurant. They set it on fire and top with lemon juice. It was so good, that I’m now on a mission to eat it as much as possible! These vegetarian fajitas are top of my must-make list now!
This looks really delicious! What a great vegetarian fajita filling!
I’ve never heard of halloumi, but it sounds wonderful! I love fajitas, so I will have to try this receipe! Thanks for sharing!
LOVE this idea! Wish halloumi was more common around here. Would never have thought of using it in a Mexican dish!
Yum! These look amazing! I’m a big fan of the sheet pan method for fajitas, too. It’s really the only way I ever make them.
Great recipe. I loved how crispy the halloumi and how quick and easy it was to make.
Thanks Rachel! So glad you liked it! 🙂
My friend Rachel told me about this fabulous recipe which has now become a firm favourite in our house. Being the only veggie I sometimes struggle to get my other half to eat what I am eating but he loves this, it’s so quick and easy to make.
Was really disappointed . Peppers were not cooked well and cheese started to melt so couldn’t even leave in longer than 20 min. Dish was a disaster. I would cook peppers and onion on their own and griddle the haloumi and then put it all together . Had friends for dinner and was so upset with how this dish turned out
Maxine, I am really sorry that this didn’t work out for you especially with guests over. How disappointing. Halloumi shouldn’t actually melt – it is not like normal cheese. So I am wondering if your halloumi wasn’t quite right or whether you mean that it started leaching liquid (which would also contribute to peppers undercooking). If it’s the latter, then it sounds like your oven temperature was lower than it needed to be. I test my recipes in a fan assisted oven – does yours have a fan?
I cooked this dish this evening. I also added thickly sliced mushrooms. It was delicious! Thank you for posting such a fab recipe.
Oooh mushrooms would be a great addition! So happy you liked them!
We aren’t vegetarians so I added some sliced chicken as well. WOW the flavors are incredible! LOVE the halloumi! Thx
Made the halloumi fajitas last night….delicious! my o/h and I loved them…thank you Elaine : )
Absolutely delish. Thank you
Put the halloumi and veg in to the oven together at the right temperature and after 20 mins, the veg was done nicely but the halloumi was completely burnt.
Better to do the halloumi in a griddle or pan when the veg is ready – only takes a couple of minutes.
I am so sorry for this experience. It sounds like either your oven is hotter than mine, or your halloumi had a different composition / less moisture content. I hope you were able to salvage your dinner.
Amazing our new favourite dish. Can you recommend any side dishes to go with it please?
That’s lovely to hear! Refried beans would be a great side, or a taco salad?
Oh my god these were awwwwesome!! Added one tsp chili-lime seasoning but no other changes. As a low-carb vegetarian, I’ve found myself in a rut recently and would never have thought to make fajitas with halloumi. Excited to have found your blog and can’t wait to try your other recipes!
Easy, delicious meal. Put the peppers, onion & halloumi in a bowl, drizzled the oil over & then added the spice mix, then tossed them all together before putting on the baking tray. Will definitely make this again.
Looks like a nice tasty recipe. However is there a temperature error?
You have 450F = 210C?
I thought 450F was 230C… or 232.2 to be exact. Quite a bit hotter.
And 210C is 410F
I’m guessing you meant to say 410F which in my village is 210C.
Thanks,
John Coyne
You’re totally right, and I’ve fixed that, thank you so much!
Delicious! Even my 12 and 14 year olds agreed. Will make again for sure. Thanks for the tasty recipe!
OMG these were sooooo good! As a family, we are trying to eat less meat and we LOVE Mexican food so when I came across this recipe, I knew we had to try it! It’s seriously amazing – No one even missed the meat! We’ve made sheetpan fajitas before but I would never have thought of halloumi cheese as a vegetarian option (We also added portabella mushrooms). The saltiness + texture with the roasted bits from baking on the sheetpan make it such a great addition! This is definitely going into our regular meal rotation!