Sheet Pan Halloumi Tacos with Roasted Vegetables

These Traybake Halloumi Tacos are a fuss-free, one-pan meal that’s perfect for busy weeknights. This vegetarian traybake combines halloumi with sweet potato, peppers and black beans, baked together and served in gluten free tortilla wraps for an affordable, family-friendly dinner.

Notes On My Halloumi Tacos Recipe

One-pan convenience: Baking the taco filling on a single tray keeps this recipe low-effort and makes clean-up easy.
Vegetable-packed: Using sweet potatoes and peppers boosts fibre and nutrients, while beans add extra protein.
Flexible swaps: Add or swap vegetables to suit what you have—sweetcorn, tomatoes or mushrooms work well. You can also substitute the black beans for kidney beans, chickpeas or other tinned beans.
Gluten free wraps: For gluten free tacos I usually use Old El Paso White Corn Tortillas or other pre-made gluten free wraps. You can also make your own gluten free tortilla wraps at home.
Toppings: Load your tortillas with the traybake filling and finish with toppings such as guacamole, shredded cheese, salsa and soured cream for extra flavour.

Notes On My Halloumi Tacos Recipe
Ingredients and Substitutions
How to Make Sheet Pan Halloumi Tacos
Storing and Making Ahead
Serve These With…
Sheet Pan Halloumi Tacos Recipe
More Easy One Pan Recipes

Overhead shot of halloumi taco fillings in a baking tray, with sweet potato, black beans and peppers.

Ingredients and Substitutions

Below are the main ingredients and simple substitution ideas for this traybake-style halloumi taco filling. Quantities appear in the printable recipe card further down.

Halloumi: Regular or reduced-fat halloumi both work. For a dairy-free alternative use firm tofu chunks marinated and baked in the same way.
Peppers: I use red and yellow for colour and sweetness, but any pepper will do. Extra veg such as sweetcorn, cherry tomatoes, mushrooms or aubergine are nice additions.
Onion: Red or brown onion—thinly sliced—adds sweetness and depth.
Sweet potatoes: Use butternut squash if you prefer a similar texture and flavour.
Black beans: Tinned black beans are convenient, but kidney beans, chickpeas or black-eyed beans are fine substitutes.

For the taco marinade:

You can use a store-bought taco seasoning (check it’s labelled gluten free), or make a quick homemade mix with these spices and flavourings:

Chilli powder (mild or hot, to taste)
Cumin
Salt and Black pepper
Smoked paprika
Dried oregano
Chopped garlic (fresh, paste or granules)
Olive oil to bind the marinade

Ingredients for halloumi tacos filling with text labels.

How to Make Sheet Pan Halloumi Tacos

The full method is in the recipe card below, but here are the main steps with photos so you can see how straightforward this traybake is to assemble and cook.

Process shot for halloumi tacos recipe showing all the ingredients added to a pan, including halloumi, peppers, onion, sweet potatoes and black beans. — **Step 1:** Prepare the halloumi and vegetables, then add them to a large baking tray.

Process shot for halloumi tacos recipe showing the marinade for the taco filling. — **Step 2:** Whisk together the spices, garlic and olive oil to make the marinade.

Process shot for halloumi tacos recipe showing the marinade poured onto the ingredients in a tray. — **Step 3:** Pour the marinade over the halloumi and veg, then toss to coat.

Process shot for halloumi tacos recipe showing the halloumi taco ingredients mixed into the marinade before baking. — **Step 4:** Spread in a single layer and bake until the sweet potatoes are tender and the halloumi is golden.

Storing and Making Ahead

To make ahead: Prepare the vegetables and halloumi, mix the marinade and store everything covered in the fridge. When you’re ready, combine and bake as directed.

To store: Leftovers keep for 2–3 days in the fridge. You can eat the mix cold, but halloumi firms up when chilled, so reheat in the oven, in a pan or in an air fryer for best texture. The leftovers are also tasty added to salads for lunch.

A plate of 3 tacos filled with spicy halloumi and black beans, with avocado and soured cream.

Serve These With…

Gluten Free Tortilla Wraps

Gluten Free Salsa

A bowl of gluten free guacamole with tortilla chips.

4 Ingredient Guacamole

Mexican Corn Salad

Rating: 5 from 1 vote