Slow-Cooker Enchiladas

By Hklbrries

Ingredients

• 1 pound ground beef substitute
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 1 (16 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (10 ounce) can diced tomatoes and green chiles, undrained
• 1/3 cup water
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup (4 ounces) shredded mild cheddar cheese
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 6 (6- or 7-inch) flour tortillas

Preparation

Step 1

In a skillet, cook ground beef substitute, onion and green pepper until ground beef substitute 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-quart slow cooker, layer about 3/4 cup beef substitute mixture, one tortilla, and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5 yo 7 hours or until heated through.