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Cheesy Vegetarian

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!

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 – 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!
Course Main meal
Cuisine Mexican
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.


Serving: 2fajitas | Calories: 737kcal | Carbohydrates: 51g | Protein: 30.4g | Fat: 47.3g | Saturated Fat: 25.1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 84mg | Sodium: 1050mg | Potassium: 657mg | Fiber: 4.7g | Sugar: 14.3g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 441mg | Iron: 6mg
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.

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for two halloumi fajitas with chipotle sour cream (1/2 the total recipe), not including any additional toppings.

If you love anything Tex-Mex, check out my bumper collection of vegetarian Tex-Mex recipes:

The post Sheet Pan Halloumi Fajitas appeared first on Easy Cheesy Vegetarian.

Cheesy Vegetarian

Creamy Three Bean Stew

This creamy three bean stew is the ideal healthy comfort food – with fresh veg and three types of beans, in a luxurious creamy tomato sauce!

Overhead shot of a bowl of creamy three bean stew with a dollop of sour cream.

This creamy three bean stew is basically my perfect dinner. It feels like a luxurious, comforting meal, but is packed with fresh vegetables and protein-rich beans (three kinds, in case you couldn’t have guessed) – all coated in a creamy, silky sauce with heaps of flavour (swoooon).

It ticks all the boxes!

A bowlful of creamy three bean stew topped with parsley and a dollop of sour cream.

Healthy comfort food

Veggie-packed comfort food has got to be my all-time favourite food category, and it doesn’t get much better than this creamy three bean stew. It’s absolutely full of goodness, but is about as far from rabbit food as you can get (I’ve never been much of a salad person).

After eating a meal like this, you feel totally satisfied, and your body thanks you too.

Close up photo of a spoon being dipped into a bowl of creamy bean stew.

What’s in this creamy three bean stew?

There are 3 main elements to this hearty vegetarian stew:

  1. the vegetables – I chose carrots, courgette (zucchini) and mushrooms
  2. the beans – three different types! I used black beans, kidney beans and cannellini beans
  3. the sauce – made with tomatoes, creamy tomato soup, and an extra dollop of cream for good measure

As long as you make sure your bean stew contains these three elements, it will be a success – even if you decide to switch things up a bit (see below for some ideas for how to adapt the recipe!).

A spoon taking a scoop of vegetarian bean stew from a bowl.

How to make creamy three bean stew

Step 1: Fry off the vegetables

Start by dicing your veggies, and adding them to a large saucepan. Cook them for a few minutes until they’re just starting to soften.

Diced vegetables being cooked in a saucepan.

Step 2: Add most of the remaining ingredients

We’re already at the ‘add everything else’ stage – this recipe really couldn’t get much simpler.

Add the beans and sauce ingredients to the pan, and leave everything to simmer for a little while, until the sauce has thickened nicely and the vegetables and beans are totally soft.

Three bean stew being cooked in a saucepan.

Step 3: Make it extra creamy

As a little finishing touch, I like to add one more little dollop of something to make it extra creamy. To be honest, there are lots of ingredients you could use for this purpose, which would all have pretty much the same effect:

  • cream
  • sour cream
  • Greek yogurt
  • cream cheese

Just be careful if you’re using the low fat version of any of these ingredients, as low fat dairy products can sometimes split and curdle in this kind of situation.

It’s best to stick to the full fat version if you can, or if you really want to use low fat, temper the ingredient first. To do this, mix a spoonful of your hot stew into the yogurt (or whatever you’re using) first, then add it all back into the pot. This helps to minimise the temperature shock, and reduces the risk of curdling.

A dollop of sour cream being added to a rich tomatoey bean stew in a saucepan.

The difference that one good dollop of sour cream had on my three bean stew was really pretty amazing:

Creamy three bean stew in a saucepan.

It makes the whole thing so much more luxurious, and transforms a simple bean stew into something seriously tempting.

A bowlful of creamy vegetarian three bean stew topped with parsley and sour cream.

How to serve three bean stew

This stew already contains all the most important food groups, so there’s no need to serve anything alongside it if you don’t want to. Just a nice big bowl and a spoon are all you need.

Personally though, I think a bit of garlic bread or some crusty bread and butter are absolutely perfect for mopping up the bowl and adding a nice bit of crunch…

A hand using a piece of garlic bread to scoop up some three bean stew.

How to adapt the recipe

One of the best things about this recipe is that it’s endlessly adaptable – it’s such a good fridge clearer. I would be willing to bet that almost all of you could make this three bean stew entirely from ingredients you already have in the house.

Who doesn’t already have a cupboard full of random tins of beans? And a fridge full of veggies that could do with being used up?

Just chuck ’em all in – the more the merrier.

You could choose different vegetables, different beans, or adjust the sauce ingredients, and you’ll almost certainly still end up with a really tasty meal. In fact, it’s pretty fun if it ends up slightly different each time you make it.

Overhead shot of a bowl of creamy three bean stew.


Creamy Three Bean Stew

This creamy three bean stew is the ideal healthy comfort food – with fresh veg and three types of beans, in a luxurious creamy tomato sauce!
Course Main meal
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 368kcal
Author Becca Heyes


  • 1 tbsp oil
  • 1 onion, sliced or diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 1 medium courgette (zucchini), diced
  • ~ 5 medium mushrooms, diced
  • 400 g tin cannellini beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 400 g tin kidney beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 400 g (~ 1⅓ cups) tinned tomatoes
  • 400 g (~ 1 1/3 cups) tin cream of tomato soup
  • 1 tsp dried oregano
  • 1 tsp black pepper
  • 1 vegetable stock cube, crumbled
  • 2 tbsp cream, cream cheese, sour cream or Greek yogurt (full fat versions)
  • Small bunch fresh parsley, chopped (optional)


  • Heat a dash of oil in a large saucepan, and add the diced onion and carrot. Cook over a medium heat for a few minutes, stirring regularly, until the onion has softened slightly. Add the garlic, courgette and mushrooms, and cook for a further 5 minutes, until the vegetables are beginning to soften.
  • Add the three drained tins of beans, tin of tomatoes, and tin of tomato soup. Also add the oregano and black pepper, along with a crumbled stock cube (or just some salt, if you prefer).
  • Bring to a simmer, and cook for around 20-30 minutes, stirring occasionally, until the liquid has reduced to produce a thick sauce.
  • Add the cream, mix to combine, and serve warm, garnished with fresh parsley if desired.


Feel free to use different vegetables or different beans, depending on what you have in the kitchen.

It’s best to use full fat dairy products for cooking, as low fat varieties tend to split and curdle when added to heat. If you really need to use a low fat dairy ingredient, temper it before adding it to the stew. To do this, mix one spoonful of the hot stew into the low fat yogurt (or whatever it is), and stir it together. Then add it back into the stew. This reduces the temperature shock to the yogurt, and minimises the risk of curdling.


Serving: 1portion | Calories: 368kcal | Carbohydrates: 60.1g | Protein: 18.6g | Fat: 7.4g | Saturated Fat: 2.5g | Cholesterol: 11mg | Sodium: 1082mg | Potassium: 1217mg | Fiber: 17.8g | Sugar: 9.8g | Calcium: 111mg | Iron: 7mg
Nutrition Facts
Creamy Three Bean Stew
Amount Per Serving (1 portion)
Calories 368
Calories from Fat 67
% Daily Value*
Fat 7.4g11%
Saturated Fat 2.5g13%
Cholesterol 11mg4%
Sodium 1082mg45%
Potassium 1217mg35%
Carbohydrates 60.1g20%
Fiber 17.8g71%
Sugar 9.8g11%
Protein 18.6g37%
Calcium 111mg11%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/4 of the recipe.

Love healthy comfort food? My veggie-packed slow cooker black bean soup is perfect:

The post Creamy Three Bean Stew appeared first on Easy Cheesy Vegetarian.

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