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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.

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Cheesy Vegetarian

15 Minute Peanut and Sesame Noodles

These simple peanut and sesame noodles are the perfect Asian-style side dish or main meal, with an irresistibly silky peanut sauce.

A portion of peanut noodles in a bowl topped with sesame seeds and chopped nuts.

It’s time for another 15 minute recipe! Because I just don’t have the brain power these days to spend any longer in the kitchen. These peanut and sesame noodles are coated in a luscious peanut and sesame sauce that you’ll want to eat by the spoonful.

A bowl of peanut and sesame noodles being twirled with a fork.

Asian-style noodles

These peanut noodles aren’t inspired by any one country in particular – I suppose they’re just a mixture of all of my favourite flavours from Asian cuisine.

The end result is a simple noodle dish that could be served alongside any other Asian-inspired dish, or even just on their own.

Probably not authentically anything… but delicious all the same, and oh-so-easy to make.

How to make simple peanut noodles

Noodles and green beans in a saucepan.

Step 1: Boil some noodles and veg

First, get your noodles on to boil. I chose some simple dried egg noodles, which cook in about 5 minutes.

I always like to add some extra veggies when I’m boiling noodles or pasta, as it’s so easy to do, and extra veg are always beneficial. This time I added some chopped green beans, as that’s what I had in the fridge. To be honest, any green veg would work well here – see below for some more ideas.

A silky peanut sauce in a food processor bowl.

Step 2: Blitz up the sauce

Next, the sauce… ohhhh, the sauce.

This incredible, silky peanut sauce can be whizzed up in a food processor in about 2 minutes, so do it while the noodles are cooking. I used my mini food processor (almost identical to this one on Amazon UK* – here’s a similar one on Amazon US*). It’s perfect for making small batches of sauces (as well as dressings, dips, etc.), and it’s easier to use and clean than my larger food processor.

The sauce is made from all sorts of tasty things, which all happen to live in my kitchen cupboards permanently. As long as you have a fairly well-stocked pantry, you’ll probably already have everything you need to make this peanut sauce:

  • peanut butter
  • sesame seeds
  • soy sauce
  • sriracha (or similar hot sauce)
  • honey
  • garlic

When these simple ingredients are blitzed up together, they make the most irresistibly exquisite sauce. It’s salty, it’s sweet, it’s spicy – it’s got a bit of everything.

Peanut sauce in a food processor bowl being scooped with a spoon.

Step 3: Combine!

When the noodles are cooked, drain them, and add the peanut and sesame sauce. I find a pair of kitchen tongs is best for tossing the noodles through the sauce.

Peanut noodles in a pan with green beans.

Step 4: Garnish with plenty of toppings

Garnish may sound like an optional extra, but it’s a pretty important part of this recipe.

Without the garnish, you have an admittedly delicious, but pretty simple bowl of peanut noodles.

With the garnish, you have a completely irresistible bowl of noodles, with all sorts of different textures and flavours.

A bowlful of creamy peanut butter noodles topped with green veg and nuts.

How to garnish peanut noodles

I always think it’s a good idea to highlight individual ingredients from a recipe in the garnish. So I topped my bowl of noodles with extra chopped peanuts and sesame seeds, to give a beautiful crunch.

Fresh veggies are also always welcome – some chopped spring onions not only an extra pop of vibrant green to the plate, but also a fresh flavour that lifts the dish and stops it from being too stodgy. Some fresh coriander (cilantro) would have the same freshening effect.

Aerial shot of peanut noodles with lots of toppings.

How can I adapt this recipe?

If you’d like to make this recipe your own, feel free to mix things up a bit:

  • Swap the green beans for a different green vegetable, such as edamame (I love the frozen ones), broccoli, pak choi, peas, or anything else remotely similar.
  • Add lots of extra stir fried vegetables for a more substantial dish (more like a peanut-flavoured chow mein).
  • If you’re missing one ingredient from the sauce, experiment with a substitution, e.g. cashew butter instead of peanut butter, or a small piece of onion instead of the garlic.
  • For a vegan version, swap the egg noodles for rice noodles, or even just rice.
Peanut noodles being scooped by a fork.

How to serve peanut noodles

I served my peanut and sesame noodles on their own for lunch.

Each bowlful contains a very impressive 20g of protein (read more about vegetarians and protein here!), as well as fresh veg and carbs – so there’s no real pressure to add anything else on the side.

However, if you do fancy serving something alongside your peanut noodles, to add a bit of interest, there are all sorts of things that would work well:

  • extra stir fried vegetables
  • spring rolls
  • vegetarian egg fu yung
  • vegetarian Asian-style dumplings
  • tofu (perhaps teriyaki tofu or lemon and black pepper tofu)

However you serve your peanut and sesame noodles, just heap them up high, add plenty of toppings, and enjoy!

Peanut and sesame noodles being twirled by a fork.


Peanut and Sesame Noodles

These simple peanut and sesame noodles are the perfect Asian-style side dish or main meal, with an irresistibly silky peanut sauce.
Course Main meals, Side Dish
Cuisine Asian, Chinese
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 people
Calories 556kcal
Author Becca Heyes


  • 175 g (~ 6 oz) green beans, sliced
  • 225 g (~ 8 oz) dried egg noodles (or vegan noodles, if needed)
  • 2 tbsp peanut butter
  • 1 tbsp sesame seeds
  • 1 tbsp soy sauce (I used dark)
  • 1/2 tbsp sriracha (or similar hot sauce)
  • 1/2 tbsp honey
  • 1 clove garlic, roughly chopped
  • 3 tbsp water
  • To garnish (choose at least 2): Sliced spring onions, sesame seeds, chopped peanuts, fresh coriander (cilantro), etc.


  • First, cook the green beans and dried noodles in a pan of boiling water. The noodles I used cook in about 4-5 minutes, so I boiled the green beans for a couple of minutes before adding the noodles. The beans should end up soft enough to eat, but still with a bit of bite.
  • While the noodles are cooking, add the next 7 ingredients (peanut butter through water) to a food processor (I used a mini one), and blitz for around 60 seconds, until smooth. It should all come together into a smooth, runny sauce – add more water if needed.
  • When the noodles are ready, drain the water, and add the sauce. Cook for a couple of minutes over a medium heat to warm the sauce.
  • Serve the peanut noodles topped with your choice of garnish.


Serving: 1portion | Calories: 556kcal | Carbohydrates: 94.7g | Protein: 19.9g | Fat: 12.4g | Saturated Fat: 2.8g | Cholesterol: 0mg | Sodium: 704mg | Potassium: 376mg | Fiber: 6.2g | Sugar: 8.7g | Calcium: 125mg | Iron: 7mg

These peanut noodles would be perfect served alongside some vegetarian egg fu yung:

The post 15 Minute Peanut and Sesame Noodles appeared first on Easy Cheesy Vegetarian.

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