Slow cooker enchiladas

Ingredients 1 pound ground turkey or beef 1 cup chopped onion 1/2 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 1/3 cup water 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup (4 ounces) shredded sharp cheddar cheese 1 cup (4 ounces) shredded Monterey Jack cheese 6 flour tortillas (6 inches) Directions In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; 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 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through.