Slow-Cooker Enchiladas

Ingredients

• 1 lb ground beef
• 1 cup chopped onion
• 1 (16 ounce) can pinto beans
• 1 (15 ounce) can black beans
• 1 (14 1/2 ounce) can rotel original tomatoes and green chilies
• 1/3 cup water
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded cheddar cheese
• 1 cup shredded monterey jack cheese
• 6 whole wheat tortillas

Directions

1. 1

   Brown onion and beef, drain.

2. 2

   Add next 8 ingredients; bring to a boil. Reduce heat, cover and simmer 10 minutes.

3. 3

   Combine cheeses.

4. 4

   In slow cooker layer 3/4 c beef mixture, one tortilla and 1/3 c cheese. Repeat layers.

5. 5

   Cover and cook on low for 5-7 hrs or until heated through.