Looking for the best Halloumi Recipe? Look no further this vegetarian Halloumi Fajita Recipe is packed with flavor and veggies! Easy to make too, you can have it ready in under 30 minutes making it the perfect meatless Monday (or any weeknight) meal!
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Veggie Fajitas with Halloumi
Imagine and mouthwatering meal full of fresh vegetables, packed with flavor and a hearty melted cheese…
Well that is exactly what this Halloumi Fajita recipe is. As my husband proclaimed, “the BEST vegetarian meal you make”. That right there is a pretty solid indicator on how good Halloumi Fajitas are!
You start with healthy and colorful fresh veggies. These include the classic bell peppers as well as red onion, and then we move into extra vegetable category where I have included mushrooms and carrots.
Yes, carrots! Trust me on this one. The carrots stay somewhat crunchy aiding in a great texture but they also sweeten just enough that when mixed with the Fajita seasoning it is absolute perfection.
After the veggies get cooked, a little oil goes into the skillet so you can fry up the cheese! The cheese cooks somewhat fast so be ready with warm tortillas.
And that is purely how simple this recipe is. A quick vegetable sauté, a quick fry of the cheese, and serve!
This recipe doesn’t require any specialized equipment! I do find that when I make fajitas cooking them in my cast iron skillet yields the best results because of the heat distribution BUT you do not need a cast iron, any large skillet will work!
Besides the skillet you will also need common kitchen accessories such as a cutting board, knife, bowl, measuring spoons, and tongs.
- Red & Yellow Bell Pepper – Traditional base to fajitas. I choose red and yellow because of there sweetness opposed to green, feel free to use other color bell peppers though.
- Red Onion – Red onions add a good flavor balance to this dish. Not being too sweet they add some savoriness on top of some of the more sweet vegetables like the bell peppers or carrots.
- Carrots – Yes carrots in fajitas. I started adding carrots to my veggie fajitas about two years ago when my mom ordered veggie fajitas at a Mexican restaurant and they included carrots. I loved the idea so much, they add great texture and flavor to the dish. Just make sure you slice then this enough so they cook through, I found slicing them thin at a diagonal worked best.
- Portabella Mushrooms – You can use a handful of baby Bella mushrooms or two regular sized portabella mushrooms. Of course if you don’t care for mushrooms you can leave them out.
- Fajita Seasoning – You can grab fajita seasoning at the store, or even more handy grab my Homemade Fajita Seasoning HERE.
- Halloumi Cheese – If you haven’t used Halloumi before it is a semi-hard cheese that most would describe as ‘squeaky’. The cheese has a high melting point so that it can easily be fried or grilled. In the past it has been harder to find but in the recent year with the rise in more meatless meals I have been able to find it at all my local grocery stores as well has nationwide store like Whole Foods or Trader Joes. If the version at your store says that it is ‘marinated’ that is a-okay it shouldn’t affect the outcome of this meal.
- Refined Coconut Oil or other high heat oil – Fajitas are best when cooked medium-high to high temperature so you will want an oil that can withstand the heat. I like to use a refined coconut oil, refined olive oil will work fine but you will need to keep an eye on it so it won’t smoke. Vegetable oil will work too.
- Corn Tortillas – I prefer corn tortilla with my fajitas but feel just as free to grab flour tortillas.
- Garnishes – So many options for garnishes on fajitas! Avocado, cilantro, sour cream, hot sauce, and lime wedges are typically what I use.
For a complete detailed list of the ingredients continue towards the bottom of the page.
Slice the bell peppers, onion, carrots, and mushrooms thin. Add to a large bowl and add the fajita seasoning.
(For the carrots I find that cutting them at a thin diagonal worked best so the slices can still be this but the pieces are a bit larger than a coin size so that they fit in with the rest of the vegetables better.)
Slice the halloumi cheese thin (but not too thin, you’ll want it to withstand the hot pan), set a side.
Heat your large skillet over medium-high heat. Add 1 tablespoon of oil.
Add the seasoned veggies to the hot skillet. Cook tossing often 8 to 10 minutes or until the veggies are slightly charred and softened to your liking. Carefully remove the veggies to the bowl or a plate.
Add 1 tablespoon of oil to the skillet. Add half the cheese to the skillet spread out so the pieces aren’t touching. Cook about 3 minutes, flip and cook another 2 to 3 minutes. Transfer to a paper towel lined plate. Cook the second batch the same way.
Serve everything immediately with warm tortillas and garnished like avocado, lime wedges, and sour cream.
Tips, Tricks, and Questions?
- If you have a super hungry crowd I recommend grabbing two packages of halloumi cheese.
Why is Halloumi squeaky?
The protein clumps created by the acid in paneer and the rennet in Halloumi is what give this cheeses it’s squeak. The sound is coming from the long protein strands rubbing against the enamel of your teeth. If you are not a fan of squeaky cheese rest assure that pan frying it or grilling it helps with the squeaking considerably rather than eating it raw.
Is Halloumi good or bad for you?
It depends on the person. Halloumi is high in sodium, so if you are watching your sodium intake or are sensitive to salt halloumi might not be the best for you.
If you like this Veggie Halloumi Fajitas recipe you might also like:
- Skillet Chicken Fajitas
- Easy Mexican Street Corn Dip
- Fresh Restaurant Style Salsa
- Mexican Rice
- Instant Pot Refried Beans
- Easy Red Lentil Tacos
- Black Bean Quinoa Tacos
- 1 red bell pepper
- 1 yellow bell pepper
- 1 large red onion
- 2 carrots
- 2 large or 4 small/baby portabella mushrooms
- 1 tablespoon fajita seasoning
- 5 to 8 ounces halloumi cheese
- 2 to 3 tablespoons coconut or other high heat oil
- corn tortillas
- Slice the bell peppers, onion, carrots, and mushrooms thin. Add to a large bowl and add the fajita seasoning.
- Slice the halloumi cheese, set a side.
- Heat a large skillet (preferably cast iron) over medium-high heat. Add 1 tablespoon of oil.
- Add the seasoned veggies to the hot skillet. Cook tossing often 8 to 10 minutes or until the veggies are slightly charred and softened. Carefully remove the veggies to the bowl or a plate.
- Add 1 tablespoon of oil to the skillet. Add half the cheese spread out so the pieces aren’t touching. Cook about 3 minutes, flip and cook another 2-3 minutes. Transfer to a paper towel lined plate. If needed add another tablespoon of the oil to the skillet, cook the second batch the same way.
- Serve everything immediately with warm tortillas and garnished like avocado, lime wedges, and sour cream.
I have found that the package size of halloumi varies most commonly from 5 to 8 ounces. Any size package around that size will work. If you have big halloumi fans you are feeding I recommend doubling the amount of halloumi cheese.
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Amount Per Serving: Calories: 977Total Fat: 69gSaturated Fat: 39gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 224mgSodium: 1967mgCarbohydrates: 24gFiber: 4gSugar: 9gProtein: 66g
Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.
Lauren, The Schmidty Wife