Slow Cooker Enchiladas

From taste of Home Magazine:


1 pound ground beef
1 cup chopped onion
½ cup chopped green pepper
1 can (16 ounces) pinto or kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
⅓ cup water
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon pepper
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
6 flour tortillas (6 inches)

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 ⅓ cup cheese. Repeat layers.
Cover and cook on low for 5-7 hours or until heated through.