Sheet Pan Halloumi Fajitas

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These oven-baked halloumi fajitas have plenty of roasted veggies and thick slices of squidgy halloumi cheese, all cooked up on one big baking tray!

Roasted vegetables and halloumi on a baking tray.

Have you ever made fajitas in the oven? It makes fajitas even more straightforward to make than usual – just chuck everything in the oven, then scoop it up into a tortilla. Perfect. And these sheet pan halloumi fajitas have the added bonus of thick slices of squidgy halloumi cheese!

Roasted vegetables and halloumi on a baking tray.

Why cook fajitas in the oven?

If you’re not really into spending ages in the kitchen, cooking fajitas in the oven is a great way to cut down on your hands-on cooking time. You don’t need to stand at the hob, stirring a pan, so it’s very low effort.

Making oven-baked fajitas also means your hands are free for preparing your toppings. You can spend the time cutting some extra veggies, and preparing your dips, for example, as well as setting the table and getting drinks ready. It makes for a really stress-free dinner (and I’m sure we could all do with a few more of those).

A small flour tortilla topped with roasted vegetables, halloumi cheese and avocado.

What is halloumi?

Halloumi is one of my favourite ingredients in the word. It’s a salty cheese that can be sliced and cooked, without melting away into oblivion. If you’re not familiar with it, you can find out lots more in my post about how to cook halloumi.

Halloumi is perfect for baking in the oven, as it gets nice and crispy on the outside, and brings a wonderful flavour to these fajitas. Its saltiness stands up really well to the smoky fajita spices.

A halloumi fajita topped with sliced avocado and chipotle sour cream.

How to make fajitas in the oven

Step 1: Roast some vegetables

Chop up some fresh veggies, and spread them out on a baking tray. My fajita staples are onions, mushrooms and peppers – I don’t know why, it’s just such a beautiful combination.

Roasting the vegetables makes them extra delicious – they get sticky and sweet, with crispy bits on the edges. I’m sure it’s an objective fact that roasting is the tastiest way to cook pretty much any vegetable, so cooking these halloumi fajitas in the oven is a no-brainer.

A collage showing fajita vegetables roasting on a tray.

Step 2: Add the sliced halloumi

When the vegetables are nearly ready, add some smoky fajita spices, and a few slices of halloumi (or haloumi) – just plonk it right on top.

I like to slice my halloumi fairly thick, so it stays nice and squidgy in the middle. Thin slices can end up drying out a bit too much for my liking. So cut it nice and chunky!

Roasted vegetables on a baking tray, topped with sliced halloumi cheese.

Step 3: Roast for a little longer

Pop your sheet pan back in the oven for another 15 minutes or so, until the halloumi is golden brown and crispy.

Your kitchen will smell amazing by now.

Sheet pan halloumi fajitas on a baking tray.

Step 4: Serve in tortillas with extra toppings

Now, all that’s left to do is to scoop up a nice big spoonful of those roasted veg, and pile it all up in a soft flour tortilla. Don’t forget to add a couple of those squidgy pieces of halloumi too!

A vegetarian halloumi fajita topped with avocado.

Ideas for fajita toppings

In my opinion, all Tex-Mex food is improved by the addition of a few fresh toppings. You can really use whatever you like – if you’re making these fajitas for a crowd, it’s a good idea to offer several different toppings, so people can customise their halloumi fajitas to their own tastes.

Here are a few ideas for fajita toppings:

  • fresh avocado
  • tomato salsa
  • sweetcorn salsa
  • guacamole
  • sour cream
  • salad leaves
  • fresh lime juice
  • chipotle sauce (I mixed mine with sour cream to make a smoky, creamy sauce)

I also usually add grated cheese to my fajitas, but since these halloumi fajitas already contain nice big chunks of crispy cheese, it’s probably better to avoid adding any extra cheese to these ones! Even I have my limits.

Stack everything up, wrap them tightly in their little tortilla blanket, and dig in!

A vegetarian fajita with roasted vegetables and halloumi.

Oven-baked halloumi fajitas

The end result is rather spectacular. These halloumi fajitas have it all:

Smokiness ✓
Spiciness ✓
Heaps of veggies ✓
Cheeeeeese ✓

What more could you want?

Sheet pan halloumi fajitas

These oven-baked halloumi fajitas have plenty of roasted veggies and thick slices of squidgy halloumi cheese, all cooked up on one big baking tray!

If you’ve cooked this recipe, don’t forget to leave a star rating!

5 from 5 votes
Print Pin Comment
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 fajitas (2 people)
Calories: 737kcal
Author: Becca Heyes


  • 1 onion, sliced
  • 2 bell peppers, cut into strips (I used yellow and red)
  • 5 medium mushrooms, sliced
  • 1 1/2 tbsp oil, divided
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 200 g halloumi cheese, sliced (~ 8 slices)
  • 2 tbsp sour cream
  • 1 tsp chipotle hot sauce
  • 4 flour tortillas
  • To serve: sliced avocado, fresh coriander (cilantro), salsa, etc.


  • Add the sliced onion, bell peppers and mushrooms to a large baking tray, and drizzle with a dash of oil. Roast at 190°C (Gas Mark 5 / 375°F) for around 15-20 minutes, until the vegetables are fairly soft.
  • Sprinkle the spices over the vegetables, and give them a stir. Top with the slices of halloumi, and drizzle with a dash more oil. Return to the oven for a further 15-20 minutes, until the vegetables are very soft and the halloumi is golden brown.
  • In a small bowl, combine the sour cream and chipotle sauce.
  • Scoop the roasted vegetables and halloumi into 4 flour tortillas. Add your choice of toppings (lots of ideas in the blog post). The halloumi is best eaten immediately.


Nutrition Facts
Sheet pan halloumi fajitas
Amount Per Serving (2 fajitas)
Calories 737 Calories from Fat 426
% Daily Value*
Fat 47.3g73%
Saturated Fat 25.1g126%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 84mg28%
Sodium 1050mg44%
Potassium 657mg19%
Carbohydrates 51g17%
Fiber 4.7g19%
Sugar 14.3g16%
Protein 30.4g61%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 441mg44%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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  1. Just made this- THANK YOU! I am 100% not a cook and would rather spend $$$$ on eating out than cook- I had no idea home food could taste better than burnt toast. Easy directions, watched paw patrol in-between setting timers and voila la= good food!5 stars

  2. Another hit from your blog. This was ridiculously delicious. Thank you. Excuse me while I go stock up on halloumi …5 stars

  3. Dropping by to say thank you for this recipe. My family loved it. Said this is the best fajitas they have ever tried.

  4. Hi, Becca! I made these last night, and they were soooooo good! I love that you call haloumi squidgy — I find myself saying the same thing now! These fajitas were delicious every bite. I live in the Southwest but have never made fajitas before. :-/ Thank you for inspiring me! Great recipe! Nicki5 stars

      1. We did; but I think your oven must be hotter than mine, as even after 30 minutes before adding the halloumi and turning the oven up a bit, the halloumi was still pale and greasy after 20 minutes! Next time I’ll try it in a hotter oven. I only had 3 mushrooms, so I added half an aubergine that wanted eating and wasn’t going to last until Wednesday, and a bit of butternut squash. And some Tex-Mex sauces and avocado. It was very good.