Slow Cooker Enchiladas

1 lb. ground beef
1/2 c. chopped green pepper
1 can (16oz) pinto or kidney beans, rinsed & drained
1 can (15 oz) black beans, rinsed & drained
1 can (10oz) diced tomatoes & green chilies, undrained
1 tsp chili powder
1/2 tsp salt
1 c. sharp cheddar cheese
1 c. monteray jack cheese
1 c. chopped onion
1/3 c. water
1/2 tsp cumin
1/4 tsp pepper
6 tortillas

In skillet cook beef, onion, green pepper till browned & tender. Drain. Add beans, tomatoes, water & seasonings. Bring to a boil. Reduce heat. Cover and simmer 10 min. Combine cheeses. In 5 qt slow cooker, layer 3/4 c. beef mix, one tortilla, & 1/3 c. cheese. Repeat layers. Cover and cook on low for 5-7 hours or till heated.

*Add more tortillas