Creamy Mexican "Mac and Cheese"

Author: Recipes_kw
No ratings yet
Prep Time 35 mins
Total Time 35 mins
Course Bowls, Main Course, Pastas
Cuisine Mexican
Servings 6 Servings


  • Stove
  • Oven


  • 1 tbsp olive oil extra virgin
  • 1/2 cup onion chopped
  • 2 cloves garlic minced
  • 2 cups red bell pepper chopped
  • 15 oz black beans canned, drained, rinsed
  • 1 cup corn kernels frozen, no salt added
  • 1/2 cup enchilada sauce plant-based
  • 1 cup tempeh crumbles
  • 1 1/2 cup plant-based cheese Vio-Life (Brand) divided
  • 1/4 cup soy milk unsweetened
  • 1/4 tsp salt
  • 13.25 oz macaroni Tinkyada brand, cooked


  • Preheat the oven to broil.
  • Heat the oil in a large pot over medium-high heat. Saute the onions until translucent for about 5 minutes. Add the garlic and bell peppers and continue to saute for another 5 minutes.
  • Reduce the heat to medium and add all of the other ingredients except 1/2 cup of cheese to the pot and mix well. Cook until the vegetables, tempeh crumbles, and "cheese" are heated through.
  • Spoon Mexican Mac and Cheese into a oven safe dish lined with parchment. Sprinkle the top with the 1/2 cup of "cheese" and place in the oven for 5 to 6 minutes to add a nice "cheesy" crust.


A topping suggestion would be a spattering of Sriracha sauce which will make for a caliente addition.

My Notes

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