These sheet pan halloumi fajitas are easy, vegetarian, and delicious! Vegetarian fajitas roasted on a sheet pan for the quickest 30-minute meal. They are made with homemade fajita seasoning, loaded with fresh vegetables, and so good even the pickiest of eaters will love it!
The best halloumi fajitas!
What is Halloumi?
Halloumi is a salty cheese traditionally made from goat’s milk or sheep’s milk of the Mediterranean island of Cyprus. It is a white cheese similar in texture to mozzarella, and is salty like feta. It’s a semi-hard cheese that is somewhat rubbery, and comes in a brine, like burrata.
This firm cheese is a great option for vegetarian dishes since it can be grilled or seared like meat, and holds its shape when cooked due to its firm texture and high melting point. It's a versatile cheese that makes a great vegetarian fajita filling!
For more halloumi recipes, try my Smashed Avocado and Halloumi Bagel.
Why this recipe works
- These are vegetarian fajitas, but the halloumi makes them more filling than just veggies alone!
- So quick to make, these easy roasted halloumi fajitas will become a fast favorite!
- Using halloumi is a great vegetarian alternative since it's hearty and filling.
- Homemade fajita spice mix is so much better than store bought!
- Halloumi - Halloumi can be found in the specialty cheese section of the grocery store, and sometimes in the frozen food section. If you can’t find it, substitute for paneer or tofu.
- Fajita veggies - Bell peppers (red, green, yellow, or orange), and white or red onion. I have a whole post of making the best Chipotle Copycat Fajita Veggies if you want to learn more.
- Seasonings - Make your own fajita seasonings with garlic salt, cumin, chili powder, smoked paprika, and oregano. You can substitute garlic salt for garlic powder plus salt if needed.
- For serving - I like using corn tortillas for these sheet pan fajitas, but you could also use flour tortillas. You can also top with 4 Ingredient Guacamole, Serrano Salsa Verde, Mango Habanero Salsa, a dollop of sour cream, or pico de gallo.
See the recipe card below for a full list of ingredients and measurements.
How to make halloumi fajitas
Preheat the oven and thinly slice the peppers and onion. Cut the halloumi into strips.
Roast the Peppers and Onion
Add the homemade fajita seasoning onto the sliced peppers and onions and roast.
Add the sliced halloumi strips, season with remaining spice mix, and back into the oven.
Remove from the oven, serve with warm tortillas, your favorite toppings, and enjoy!
I like to serve these vegetarian halloumi fajitas as a taco wrapped in a corn tortilla, but you can also make a fajita grain bowl!
- Serve with lime wedges so you can add a squeeze of fresh lime juice to the fajitas before eating.
- Top fajitas with fresh cilantro or sour cream!
- Drizzle on Creamy Vegan Avocado Lime Sauce, Spicy Serrano Salsa Verde, or Mango Habanero Salsa.
- Always top with fresh 4 ingredient Guacamole.
- Serve alongside some Chili Lime Air Fryer Tortilla Chips.
- For a grain bowl, serve over Vegan Mexican Rice or Mexican cauliflower rice.
I definitely suggest you serve these delicious fajitas with any side dish, with some favorites below:
Veggie-fied: Add even more fresh veggies like roasted zucchini and squash, sweet potato, eggplant, or mushrooms.
Crispy: If you want crispy halloumi cheese, put the halloumi under the broiler for a minute or two until crispy and golden brown. Or pan-sear them in a frying pan for a nice crispy texture.
Extra Protein: For some extra protein, add some black beans or refried beans!
How many fajitas to serve: When I've made this (many times!), it makes enough to fill two stuffed-full corn tortilla fajitas, or three regular corn tortilla fajitas. If using flour tortillas, you will easily fill two flour tortillas each. If you make this as a grain bowl with rice, then you may have some leftovers.
How to reheat: Preheat the oven to 375ºF. Spread ingredients (all together including halloumi) evenly onto an aluminum-lined baking sheet. Heat in the oven for no more than 10-minutes, until vegetables and halloumi are warm. You can also microwave for 60 seconds, until warmed through.
How to store leftovers: Store leftovers in an airtight container in the refrigerator for 2-3 days.
How to store halloumi: Halloumi should be refrigerated, and can last up to one year unopened in its brine. Once opened however, keep in the salted brine in an airtight container for up to two weeks.
Frequently Asked Questions
Can you eat halloumi raw?
Halloumi can be eaten raw, but that preparation is typically saltier and rubbery. It is commonly known as a grilling or frying cheese because it has a high melting point. That is the best way to prepare halloumi as it removes some of the saltiness.
What other veggies can you use in fajitas?
A traditional fajita recipe uses a variety of peppers and onions. You can also use zucchinis, mushrooms, corn, jalapeños, or tomatoes.
What can I use to substitute halloumi?
Substitute halloumi for paneer or even tofu! While halloumi used to be harder to find, now you can find it at your local grocery store like Trader Joe's or Whole Foods.
What’s the best brand of halloumi?
Use any kind of halloumi from the store. Be careful as some are saltier than others.
More Vegetarian Recipes
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The Best Sheet Pan Halloumi Fajitas
- 8 oz Halloumi
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- ½ Red Onion
- 2 tablespoon Oil of Preference
- ¼ teaspoon Salt
- 1 teaspoon Cumin
- ½ teaspoon Chili Powder
- 1 teaspoon Paprika
- 1 tablespoon Oregano
Optional For Serving
- 4 Corn Tortillas
Prepare the Ingredients
- Preheat the oven to 425ºF.
- Chop the red bell pepper, red onion, and green bell pepper into thin slices. Slice the halloumi into ¼-½ in” thick medallions and lengthwise into ½ strips".
- Combine all fajita seasoning ingredients together in a bowl.
Make the Fajitas
- Spread bell peppers and onion on an aluminum-lined baking sheet.
- Drizzle the fajita vegetables with neutral oil. Add ⅔ of the fajita seasoning onto the vegetables. Add salt. Toss the vegetables gently to make sure seasoning is evenly coated on all of the vegetables.
- Place fajita vegetables into the oven for 10 minutes.
- Once vegetables have roasted for 10 minutes, mix and move to one side of the baking sheet.
- Add the halloumi onto the baking sheet. Sprinkle with the remaining seasoning and rub into both sides of the halloumi.
- Place back in the oven for 12-15-minutes, or until vegetables are tender and roasted, and the halloumi is crispy and lightly golden brown.
- Remove from the oven and turn off. Serve as is, over rice or with warm corn tortillas.