Slow-Cooker Enchiladas - cooking recipe

Ingredients

1 lb. ground beef
1 c. chopped onion
1/2 c. green pepper
1 (16 oz.) can pinto or kidney beans, drained
1 (15 oz.) can black beans, drained
1 (10 oz.) can diced tomatoes and green chilies
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
1 c. shredded sharp Cheddar cheese
1 c. shredded Monterey Jack cheese
1 pkg. corn or flour tortillas (your choice)

Preparation

In skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender; drain. Add beans, tomatoes, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes.
Combine cheese.