Enchiladas for the Slow Cooker
INGREDIENTS
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1 pound ground beef
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1 cup chopped onion
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½ cup chopped green peppers
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16 ounce can kidney beans, rinsed & drained
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15 ounce can black beans, rinsed & drained
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2 cups canned tomatoes, undrained
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4 ounce can green chilies, undrained
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⅓ cup water
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1½ teaspoons chili powder
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½ teaspoon ground cumin
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½ teaspoon salt
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¼ teaspoon pepper
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1 cup shredded cheddar cheese
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1 cup shredded Monterey Jack cheese
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6 (6-inch) flour tortillas
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