Slow-Cooker Enchiladas

• 1 lb ground beef
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 1 (16 ounce) can pinto beans or (16 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (10 ounce) can diced tomatoes with green chilies (I use Rotel)
• 1/3 cup water
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded monterey jack cheese
• 6 flour tortillas (6to 7 inches)

1. In a skillet, cook beef, onion, and green pepper until beef is browned and veggies are tender; drain.
2. Add the next 8 ingredients and bring to a boil. Reduce heat; cover and simmer for 10 minutes.
3. Combine the cheeses.
4. In a 5-quart slow cooker, layer about 3/4 cup of beef mixture, one tortilla and about 1/3 cup of cheese; repeat layers.
5. Cover and cook on low for 5 to 7 hours or until heated through.

ground beef, onion, green pepper, pinto beans, black beans, tomatoes, water, chili powder, ground cumin, salt, pepper, cheddar cheese, shredded monterey jack cheese, flour tortillas

Taken from www.food.com/recipe/slow-cooker-enchiladas-85291 (may not work)