Slow Cooker Enchiladas

Ingredients:
1 lb ground beef
1 cup chopped onion
½ cup chopped green pepper
1 can (16 oz) pinto or kidney beans, rinsed and drained
1 can (15 oz) blackbeans, rinsed and drained
1 can (10oz) diced tomatoes and green chilies, undrained
1/3 cup water
1 tsp chili powder
½ tsp ground cumin
½ tsp  salt
¼ tsp pepper
1 cup (4 oz) shredded sharp cheddar cheese
1 cup (4 oz) shredded Monterey Jack cheese
6 flour tortillas

Instructions:
In a skillet cook beef, onion, and green pepper until beef is browned and vegetables are tender; drain. Add the next eight ingredients; bring to a boil, reduce heat; cover and simmer for 10 minutes. Combine cheeses. In a 5-qt. slow cooker, layer about ¾ cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook and low for 5-7 hours or until heated through.