Slow Cooker Enchiladas

from the kitchen of Stephanie

1 lb ground beef (or turkey or chicken)
1 c chopped onion
1/2 c chopped green pepper
1 can (16oz) Pinto or kidney beans, rinsed and drained
1 can (15oz) black beans, rinsed and drained
1 can (10oz) diced tomatoes and green chilies, drained
1/3 c water
1/2 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 c (4oz) shredded jack and cheddar cheese
6 flour tortillas (6-7 inch size)
sour cream
shredded lettuce

In a skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender; drain.  Add the next 8 ingredients; bring to a boil.  Reduce heat, cover and simmer for 10 minutes.  Combine cheeses.  Ina 5 qt slow cooker, layer 3/4 c beef mix, one tortilla, and add 1/3 c cheese.  Repeat layers.  Cover and cook on low for 5-7 hours or until hot.  Serve with lettuce and sour cream.