Enchiladas

1 pound lean ground beef, browned and drained
1 cup chopped onions
1/2 cup green pepper, chopped
1 1/2 cups kidney beans, canned, do not drain
15 ounces diced tomatoes and green chilies, do not drain
1/3 cup tomato sauce
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/2 teaspoon salt or to taste
2 cups low fat Mexican cheese, shredded
6 whole low fat or fat free flour tortillas, 6 to 7 inches each

Cook chopped onion and green peppers in a nonstick skillet until soft. Add browned ground beef and next 7 ingredients. Cook on low for 10 minutes.

Put 3/4 cup meat mixture in bottom of crockpot, then a tortilla and sprinkle with 1/3 cup grated cheese.

Repeat this layer 5 more times and pour any remaining meat mixture over the top layer.

Cover and cook on low for 6 to 7 hours.

Serve.