Slow Cooker Enchiladas

1 lb. ground beef
1 c. chopped onions
1/2 c chopped green peppers
16-oz can red kidney beans, rinsed and drained
15-oz can black beans, rinsedand drained
10-oz can diced tomatoes with green chilies, undrained
1/3 c water
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp salt
1 c (4 ozs.) shredded sharp chedder cheese
1 c (4 oze.) shredded monterey Jack, or pepper monterey jack cheese
6 flour tortillas (6-7 inches in diameter)

1) Cook beef, onions, and green peppers in skillet until beef is browned and vegetables are tender. Drain
2) Add next 8 ingredients and bring to boil. Reduce heat. Cover and simmer 10 min.
3)Combine cheeses
4) In slow cooker, layer about 3/4 cup beef mixture, one tortilla, and about 1/3 cup cheese. Repeat layers.
5) Cover. Cook on Low 5-7 hours or until heated through.
6) To serve, reach to bottom with each spoonful to get all the layers, or carefully invert onto large platter and cut into wedges. Serve with sour cream and/or guacamole.