Sheet Pan Halloumi Tacos
A vegetarian Halloumi Taco tray bake with halloumi, sweet potato, peppers and black beans, baked and served up in gluten free tortilla wraps for a cheap and easy, family-friendly feast.
Servings: 4 people
Equipment
Ingredients
- 225 g halloumi
- 1 red pepper (deseeded and sliced)
- 1 yellow pepper (deseeded and sliced)
- 1 red onion (thinly sliced)
- 400 g sweet potatoes approx - peeled and cut into 1-2cm cubes
- 400 g tin black beans drained
For the marinade:
- 1 tbsp mild chilli powder
- 1 tsp cumin
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 tsp chopped garlic
- 2-3 tbsp olive oil
To serve:
- 10 Gluten free tortilla wraps I use the Old El Paso White Corn Tortillas
- Avocado sliced
- Soured cream
- Fresh coriander chopped
Instructions
- Preheat the oven to 220C / Fan 200C / Gas Mark 7.
- Prepare the veg and add to a large baking tray. Chop the halloumi into 1-2cm chunks and add to the pan along with the drained black beans.
- Mix together the marinade ingredients and then pour over the tray of veg/halloumi. Mix everything together well to fully coat all the halloumi and veg (do this in a large mixing bowl if easier).
- Make sure everything is spread out in one even layer, then pop in the oven. Bake for 20-25 minutes.
- Remove from the oven, mix well and then serve with the warmed tortilla wraps, avocado slices, soured cream and fresh coriander.
Nutrition
Serving: 1serving | Calories: 650kcal | Carbohydrates: 75g | Protein: 26g | Fat: 27g | Fiber: 13g | Sugar: 7g
