Slow Cooker Enchiladas

• servings: 4 servings
• active time: 10 minutes
• total time: 4 hours 10 minutes

Ingredients

1 pound Ground Beef

1 cup onion, chopped

1/2 cup green pepper, chopped

1 can (15.5 0z) Black Beans, rinsed & drained

1 can (15 oz) Pinto Beans, rinsed & drained

1 can (15 oz) Diced Tomatoes with Green Chilies, undrained

1/3 cup water

1 teaspoon Chili Powder

1/2 teaspoon Ground Cumin

1/2 teaspoonSalt

1/4 teaspoon Black Pepper

1 cup Shredded Sharp Cheddar Cheese

1 cup Shredded Mexican blend cheese

6 Flour Tortillas

Directions

In a skillet, brown the ground beef, onions and green pepper until beef is browned and vegetables are tender. Drain

Add the beans, tomatoes, water and seasonings, bring to a boil. Reduce heat, cover and simmer for 10 min.

Combine the cheeses.

Coat the inside of the Slow Cooker with non-stick cooking spray, layer 1 cup of beef mixture on the bottom.

Cover with tortilla, sprinkle with 1/3 cup cheese. Repeat layers until ingredients are gone.

Cover and cook on low for 4-5 hours or until heated through.

Serve with shredded lettuce, salsa and sour cream, if desired.