Preheat the oven. Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.

Heat olive oil in a large skillet over medium-high heat. Add ground chicken, shredded sweet potato, diced onion, and kosher salt. Cook for 8–10 minutes, breaking the chicken into small pieces with a wooden spoon, until the chicken is cooked through and the onion and sweet potato have softened.

Add the garlic and spices. Stir in the minced garlic, chili powder, cumin, garlic powder, onion powder, and oregano. Cook for 1–2 minutes, stirring frequently, until the spices are fragrant.

Add the beans. Stir in the drained black beans and ¼ cup water. Reduce heat to medium-low and simmer for 3–5 minutes, allowing the flavors to come together. Add a splash more water if the mixture seems dry. You want the filling moist but not watery.

Assemble the casserole. Arrange 6 tortillas in the bottom of the prepared baking dish, overlapping as needed to cover the bottom. Spoon approximately 3 cups of the chicken mixture evenly over the tortillas. Sprinkle with 1 cup of shredded cheese.

Continue layering. Arrange 3 more tortillas over the cheese. Spread the remaining chicken mixture evenly over the tortillas and sprinkle with another cup of shredded cheese.

Finish the casserole. Top with the remaining 3 tortillas and sprinkle the final cup of shredded cheese evenly over the top.

Bake. Transfer to the oven and bake for 20 minutes, or until the casserole is heated through and the cheese is completely melted. For a slightly golden, crispy, bubbly top, broil for an additional 1–2 minutes, watching carefully.

Serve. Let the casserole rest for 5 minutes before slicing. Serve with your favorite taco toppings.

Serving Suggestions

I love serving this with shredded lettuce, diced avocado, fresh cilantro, sour cream, salsa, and a squeeze of lime juice. Pickled red onions or sliced jalapeños are also delicious if you want a little extra kick.