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!

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 fajitas (2 people)

Calories 737kcal

Author Becca Heyes

Ingredients

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.

Instructions

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

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

Easy Tex-Mex Tortilla Roll-Ups

I usually plan out my dinners for the week, but lunch is often an afterthought – and it shouldn’t be! With these easy tortilla roll-ups, lunch will be something you look forward to all through the morning. They’re quick and easy to make, and they make such a nice change from a plain old sandwich!

Vegetarian tortilla roll-ups on a plate.

Just add your chosen fillings in strips along your tortilla, and roll! Make sure you roll across the strips of ingredients, not along them, so that you get a bit of everything in each bite.

To be honest, you can stuff your tortilla roll-ups with whatever you like. Since I’m a huge fan of anything Tex-Mex (I have a huge collection of vegetarian Tex-Mex recipes!), I went for the classic combination of black beans, cheese, and guacamole – plus some jalapeños and black olives for an extra pop of flavour.

How to Serve Tortilla Roll-Ups

Just like a humble sandwich, these tortilla roll-ups are super versatile. They can be served in all sorts of ways:

Make them at home for a quick and easy lunch (sometimes I don’t even bother cutting them into pieces if I’m busy working!).
Pack them into a lunchbox to take to work or school (my kids love them, although I do adjust the fillings to their taste).
Cut them into bitesize pieces and serve them on a vegetarian platter for a party (they can easily be adapted to suit either kids or adults!). I would double or triple the recipe if you’re serving a crowd – you can easily prepare as many as you need.

Tortilla roll-ups in a lunchbox with fruit and crisps.

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Ingredients

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

tortillas – use flour tortillas, and go for the biggest ones you can find, as they will give neater slices.
black beans (canned, for convenience)
guacamole – to stick the roll-ups together. I used shop-bought guacamole for speed, but homemade would be even better.
grated cheese – I used cheddar
black olives
pickled jalapeños – I used red ones as they’re a little sweeter than green.

A close up image of Tex-Mex tortilla roll-ups.

Other Roll-Up Filling Ideas

These tortilla roll-ups can be customised however you like, depending on what you have in the fridge. I’d recommend choosing one ingredient from each of these categories:

A spread (I used guacamole) – this is important to help to ‘glue’ the roll-ups together. If you don’t like guacamole, you could use hummus, sour cream, pesto, or any other kind of spread.
A cheese (I used grated cheddar) – you could also use crumbled feta, soft goat cheese, thin strips of grilled halloumi, etc. Just avoid using huge pieces of cheese, as it might stop the roll-ups from holding together as well.
A lean protein (I used black beans) – you could swap these for any other kind of bean, or use chickpeas or lentils instead. Canned legumes are quick and convenient to use.
One or two ingredients for extra flavour (I used jalapeños and black olives). You could also use finely chopped sun-dried tomatoes, fresh herbs, finely chopped peanuts or toasted pine nuts, or sliced spring onions.

Becca’s Top Tip

Avoid using any ingredients that are particularly wet (e.g. fresh tomatoes or cucumber), as they can make the tortillas a little soggy and can stop them from holding together properly. Or, if you really want to use these ingredients, remove the seeds first, as this is the wettest part.

Recipe Video

Overhead shot of tortilla roll-ups on a plate.

Printable Instructions

A plateful of vegetarian Tex-Mex tortilla roll-ups.

Easy Tex-Mex Tortilla Roll-Ups

Tortilla roll-ups are a quick and exciting lunch option, or to serve on a platter at parties. These cheesy Tex-Mex ones are so tasty!

Course Appetizer, Light lunch

Cuisine Mexican, Tex-Mex

Diet Vegetarian

Prep Time 10

Total Time 10

Servings people

Calories 464kcal

Author Becca Heyes

Ingredients

2 large flour tortillas
4 tbsp guacamole
75 g (~ 3/4 cup) grated cheddar cheese
120 g cooked black beans (1/2 a drained 400g tin, or ~ 2/3 cup)
Few pieces pickled jalapeños (I used red), finely chopped
2 tbsp sliced black olives

Instructions

Lay out the large tortillas, and spread them all over with guacamole.
Sprinkle grated cheese in a strip along the centre of each tortilla, as well as the black beans, finely chopped jalapeños, and black olives.
Roll each tortilla tightly, making sure you roll across your strips of filling, to ensure each ingredient appears in every piece. Cut the rolled tortillas into pieces. The curved end pieces can be a little messy, so if you need your tortilla roll-ups to be particularly neat, you can remove the ends first. I usually get 4-5 good pieces from each tortilla.
The roll-ups are best served straight away, but if needed you can store them in the fridge for up to 24 hours before serving.

Video

Nutrition

Recipe FAQs

Can I prepare these tortilla roll-ups in advance?

Ideally, you’ll prepare the roll-ups soon before serving. However, if you’re making them for a party and you want to be ready beforehand, they can be prepared up to 24 hours in advance, and stored in the fridge. They can get a little soggy if left for too long.

Can I make these tortilla roll-ups vegan / gluten-free?

Sure – just customise the ingredients to your own needs (e.g. use your favourite vegan cheese, or your favourite gluten-free tortillas).