Slow Cooker Enchiladas

1 pound ground beef

1/2 - 1 cup chopped onion

1/2 cup chopped green pepper

1 can, 16 ounces pinto or kidney beans, rinsed and drained

1 can, 15 ounces black beans, rinsed and drained

1 can, 10 ounces tomatoes and green chilies, undrained

1/3 cup water

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. salt

1/4 tsp. pepper

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

6 flour tortillas, 6 or 7 inches

Brown beef in skillet with onion and green pepper. Drain. Add next eight ingredients. Bring to boil. Reduce heat and simmer for 10 minutes. Combine cheeses. In a 5 qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. 4 servings.

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