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5 from 3 votes

Sheet pan halloumi fajitas

Smoky halloumi fajitas with roasted veggies, all cooked up on one big baking tray! Perfect served with a dollop of chipotle sour cream.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main meal
Cuisine: Mexican
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 small flour tortillas
  • To serve: sliced avocado, fresh coriander (cilantro), squeeze of fresh lime juice, 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 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. You may need to add a dash more oil. Return to the oven for a further 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.
  • Serve the roasted vegetables and halloumi in mini flour tortillas with slices of avocado, fresh coriander (cilantro), and a dollop of chipotle sour cream. The halloumi is best eaten immediately.


Calories: 737kcal