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.
Servings: 4 fajitas (2 people)
- 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.