Baked Potato Bean Ball Casserole
A hearty and wholesome vegan casserole featuring flavorful black bean balls, tender potato cubes, and a rich tomato sauce. Easy to make, budget-friendly, and perfect for meal prep or family dinners.
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!