Slow Cooker Enchiladas

1 pound ground beef
1 c. onion (chopped)
1/2 c. green pepper (chopped)
Cook together in a large skillet until meat is browned and vegetables are tender.  Drain off fat.

2 c. cooked pinto or kidney beans
2 c. cooked black beans
2 c. tomatoes (chopped)
1/3 c. water
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. pepper
*optional*
1 c. corn
ground red pepper to taste
Add and bring to a boil.  Reduce heat; cover and simmer for 10 minutes.

1 c. sharp cheddar cheese (shredded)
1 c. Monterey Jack cheese (shredded)
Combine separately

7 flour tortillas

Layer tortilla, 1 cup bean mixture, 1/3 c. cheese, repeat.

The recipe calls for a slow cooking 5-7 hours, it came out really dry when I cooked this the first time. I opted for the oven the next time 30 minutes at 350 and it turned out awesome.