Baked Potato Bean Ball Casserole
This Mediterranean Baked Potato Bean Ball Casserole brings together tender cubes of baked potato, a rich tomato-based sauce, and flavorful black bean balls — all baked to perfection. It’s vegan, budget-friendly, and easy to make with pantry staples and fresh ingredients. It’s cozy, nourishing, and deeply satisfying, perfect for for your family dinner, lunch or meal prepping for the week.
Why You’ll Love This Baked Potato Bean Ball Casserole
This Baked Potato Bean Ball Casserole is:
- Plant-based and nutritious – full of fiber and protein from the beans, plus vitamins and minerals from the potatoes and tomatoes.
- Affordable and simple – made from common, inexpensive ingredients.
- Hearty and satisfying – perfect for lunch or dinner, and even better the next day.
- Customizable – easy to adapt with whatever herbs or vegetables you have on hand.
Ingredients You’ll Need
Here’s a breakdown of everything required to make this cozy Baked Potato Bean Ball Casserole.
For the Bean Balls:
- 1 can black beans, drained and rinsed
- 1 white onion, finely chopped
- ½ cup chopped fresh parsley
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp salt
- 3 tbsp wheat flour (or use gluten-free flour if needed)
These bean balls are herby, smoky, and just the right amount of crispy when baked. The flour acts as a binder to help them hold their shape.
Tomato Sauce:
- 1 can chopped tomatoes
- 1 tbsp tomato paste
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp dried oregano
Other Ingredients:
- 3–4 medium potatoes, chopped into small cubes
- Extra olive oil, for drizzling on top
Serving Suggestions for Baked Potato Bean Ball Casserole
This casserole is a complete meal on its own, but here are a few serving ideas to make it even more exciting:
- With a crisp green salad – to balance the richness with something fresh.
- Served over couscous, rice, or quinoa – for added grains and a filling boost.
- Topped with plant-based yogurt or tahini sauce – for creaminess and contrast.
- With crusty bread – to mop up all that delicious sauce.
Make-Ahead and Storage Tips
This dish is ideal for meal prep! Here’s how to store it:
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave.
- Freezer: Freeze in individual portions for up to 3 months. Defrost overnight in the fridge and reheat until piping hot.
You can even make the bean balls ahead of time and freeze them raw. Then, simply thaw, add to the casserole, and bake.
Recipe Variations
Want to put your own spin on this Baked Potato Bean Ball Casserole? Try these variations:
- Different beans: Swap black beans for kidney beans, chickpeas, or pinto beans.
- Add veggies: Stir in zucchini, or mushrooms to the tomato-potato mixture.
- Spicy version: Add chili flakes or harissa to the sauce for a kick.
- Herb swap: Use cilantro or basil instead of parsley for a different flavor profile.
FAQs: Baked Potato Bean Ball Casserole
Can I make this Baked Potato Bean Ball Casserole ahead of time?
Absolutely. You can assemble the whole casserole a day ahead, cover it, and store it in the fridge. Bake it fresh before serving. Alternatively, bake it fully and reheat before eating.
Can I use dried beans instead of canned?
Yes, just be sure to cook them first. One can of beans is about 1½ cups of cooked beans. Cook your dried black beans until soft and proceed with the recipe.
Is this recipe gluten-free?
As written, the bean balls include wheat flour. To make it gluten-free, use a gluten-free flour blend chickpea or oat flour as a substitute.
What can I use instead of black beans?
You can substitute with kidney beans, cannellini beans, chickpeas, or even lentils for a different texture and flavor. Each bean will bring its own twist.
Can I add more vegetables?
Definitely! Diced bell peppers, zucchini or mushrooms would all be delicious additions. Just stir them into the tomato and potato mixture before adding the bean balls.
What if my bean balls fall apart?
Make sure the bean mixture is well mashed and not too wet. If needed, add a bit more flour or breadcrumbs to bind. Also, pressing them slightly into the sauce helps keep them intact during baking.
How can I make this spicier?
Add chili flakes, hot paprika, or a teaspoon of harissa or sriracha to the sauce for a fiery twist.
What’s the best way to reheat this Baked Potato Bean Ball Casserole?
Reheat in a preheated oven at 180°C (350°F) for about 15–20 minutes or until hot throughout. You can also reheat individual servings in the microwave.
What can I serve with this Baked Potato Bean Ball Casserole?
A fresh salad, steamed greens, crusty bread, or a grain like rice or couscous all make excellent pairings. You could also add a dollop of yogurt or tahini sauce on top.
Check out more recipes:
Savory Chickpea Granola Clusters
Baked Potato Bean Ball Casserole
Ingredients
For the bean balls:
- 1 can black beans drained and rinsed
- 1 white onion finely chopped
- ½ cup chopped parsley
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp dried oregano
- 3 tbsp flour wheat or gluten-free
For the tomato sauce:
- 1 can chopped tomatoes
- 1 tbsp tomato paste
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp dried oregano
Other ingredients:
- 3-4 medium potatoes chopped into small cubes
- olive oil for drizzling
Instructions
- Preheat oven to 200°C (392°F).
- In a bowl, mash the black beans. Add onion, parsley, olive oil, spices, salt, and flour. Mix well and form into 12 balls.
- In a casserole dish, mix chopped tomatoes, tomato paste, olive oil, salt, and oregano.
- Stir cubed potatoes into the sauce.
- Place bean balls on top of the potatoes and sauce. Gently press them in so they’re slightly submerged. Drizzle with olive oil.
- Bake for 1 hour, until potatoes are soft and bean balls are golden brown. Enjoy!
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