Sheet Pan Halloumi Tacos with Cauliflower and Black Beans! Everything comes together on one pan which makes them easy enough to whip up for a weeknight dinner, and delicious enough to impress a crowd.
Hands up if you love a quick and easy weeknight dinner 🙋🏻♀️
These days I'm all about dump-and-bake weeknight dinners that are as hands off as possible. I'm talking super-simple yet tasty recipes like these BBQ Tofu Bowls or this Vegetarian Gnocchi Bake.
So let me introduce you to my new favourite thing: SHEET-PAN HALLOUMI TACOS!!!!
You guys, these are so simple and delicious and fast and easy and adaptable, once you've had them in your face you'll be wondering what you did without them. Let's get into it!
What's in this recipe?
You'll find specific quantities of each ingredient in the printable recipe card at the end of this post. But let's take a quick look at what you'll need to make your Halloumi Tacos!
- Halloumi --> Kinda the star of the show.
- Cauliflower --> Best supporting actor.
- Black beans --> Bringing more protein and fiber to the party.
- Spices --> Smoked paprika, cumin, chili powder, and cayenne.
- Flour tortillas --> Or whatever is your favourite.
- Taco toppings! --> I went with avocado and cilantro.
How to make this recipe
First up, cauliflower gets chopped up and tossed onto a sheet pan. Drizzle that cauli with some olive oil, throw down your spices, and get in there with your hands to micromanage the distribution of it all.
Want some onions on your tacos? Me too. Toss 'em in!
The cauliflower goes into the oven to roast for about 15 minutes. Then, you're going to add diced halloumi, toss, and roast for another 10 mins or so.
If you add the halloumi at the beginning of the roasting time it'll be all dried out and hard by the time the cauliflower is done, and trust me, nobody wants that. Half way through; that's perfection.
Lastly, beans go in at the end of the cooking time, and maybe a squeeze of lime if you're feeling fancy. And then you're basically ready to serve up your taco fiesta.
That's it! You're done!
Pro tips / recipe notes
- Be sure to chop your cauliflower and halloumi into similar-sized pieces for even roasting and a better taco-eating experience.
- Want to prep this recipe in advance? The cauliflower can be chopped and seasoned up to a day ahead of time. Just keep in an airtight container in the fridge and spread out on your sheet-pan when you're ready to roast.
- To reheat leftovers I find that a gentle reheat in the microwave is your best bet.
- Want to make vegan tacos? You can either leave the halloumi out since the beans will take care of you the protein department, or you can swap in tofu instead.
- Need to make these gluten-free? All you need is gluten-free tortillas, my friend.
Where to find halloumi
I have heard from readers around the world that halloumi is getting easier to find. We should really create a halloumi locator app so that people can identify the best places to find it. Is that a million dollar idea?
For readers in the US, I know that Trader Joes carries it seasonally, and apparently Costco is carrying it now. You could also try a specialty cheese store.
Other recipes you might enjoy:
Vegan Sheet Pan Fajita Bowls with Spicy Cauliflower and Crispy Chickpeas
One Pan Vegetable Gnocchi Bake with Ricotta
Orecchiette with Broccoli and Lemon
Halloumi Sandwich with Roasted Red Peppers
Halloumi Carbonara
Baked Halloumi with Vegetable Ratatouille
Tempeh Tacos
Buffalo Cauliflower Tacos from Always Use Butter
Sheet Pan Halloumi Tacos
Ingredients
- 1 large cauliflower broken down into bite-sized florets
- 1 Tablespoon extra virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper optional!
- 12 oz halloumi cheese diced or sliced
- 1 (14oz) can black beans
- 2 medium limes sliced into wedges
- 1 bunch cilantro chopped
- 1 large avocado diced
- 8 small flour tortillas
Instructions
- Preheat your oven to 200°C / 400°F.
- Place the cauliflower onto a large rimmed sheet pan, and drizzle with olive oil.
- Add the smoked paprika, cumin, and chili powder (and cayenne if using), and use your hands to toss well.
- Place the sheet pan into the oven and roast for 15 minutes
- Add the cubed halloumi to the pan with the cauliflower, and toss well. Return to the oven for another 10 minutes
- Remove the pan from the oven and add the black beans. Stir to combine well.
- Serve tacos with warm tortillas and toppings of your choice.
Notes
- Nutrition values are an estimate only!
- Be sure to chop your cauliflower and halloumi into similar-sized pieces for even roasting and a better taco-eating experience.
- Want to prep this recipe in advance? The cauliflower can be chopped and seasoned up to a day ahead of time. Just keep in an airtight container in the fridge and spread out on your sheet-pan when you're ready to roast.
- To reheat leftovers I find that a gentle reheat in the microwave is your best bet.
- Want to make vegan tacos? You can either leave the halloumi out since the beans will take care of you the protein department, or you can swap in tofu instead.
- Need to make these gluten-free? All you need is gluten-free tortillas, my friend.
Nutrition
This post was first published February 20, 2018. It was re-tested, edited, and updated with new photos and video August 24, 2021.
Jennifer
This was so delicious and the whole family enjoyed it! I will say we still had loads of leftovers after eight tacos. I will definitely make again!
Katie Trant
I'm so glad you enjoyed this, Jennifer! And hey, leftovers is never a bad thing, right? 🙂
Robin Fradkin
Question - can you make this with frozen cauliflower rice ? As in I do not want to go food shopping.
Katie Trant
Sorry for the late reply, Robin. I don't think frozen cauliflower rice would offer up the right texture in this recipe. Frozen cauliflower florets might be ok, though.
Jennifer
Made these a few times in the last couple months, a new family favorite!! Best deal on halloumi in my area is at Lidl.
Christelle Pottinger
As always. Tasty and nutritious!
Kristin
i used to be a hard shell girl but i've come around to soft! or usually i just end up throwing everything into a burrito. you could also always go double decker style - best of both worlds!
Katie Trant
Wait, is double decker a hard shell in a soft shell? Tell me more!
Ushmana Rai
I want to wake up in the morning as vibrant as these tacos! Beautiful choice of ingredients, hearty and healthy! I'd like mine with grated cheese on it, what do you think?
Katie Trant
Hey Ushmana, I don't add cheese on top since there's already cheese in the tacos (halloumi) but if you want to add more cheese, power to you!
Kellie@foodtoglow.com
This is so being made! Love love love this idea, Katie. Thanks for coming up with the genius idea of just chucking on the halloumi during the baking process. And, I've never had halloumi on a taco, so there's another col thing gong for this. Or hot 😉 Pinned, FB'ed, Tweeted and scheduled on Tailwind!
Katie Trant
I'm sure I'm not the first genius to have thought of that, but honestly, what's the point of dirtying up a pan and frying it separately when you can just chuck it in with everything else?! Thanks for sharing so widely - you're the best!