Slow Cooker Enchiladas

SLOW COOKER ENCHILADAS

1 pound ground beef
1 medium onion, chopped
1 small green pepper, diced
1 can (15 oz) pinto beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (10 oz) diced tomatoes and green chilies, undrained
1/3 cup water

1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp pepper
1 C shredded sharp cheddar cheese
1 C shredded monterey jack cheese

9 corn tortillas 

In a skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender; drain off any fat. Add beans, tomatoes, water, chili powder, cumin and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Combine cheeses. In a slow cooker, (round works best) make 3 layers of the following: beef mixture, three tortillas and some cheese. Cover and cook on low for 5-7 hours or until heated through.