Slow-cooker Enchiladas

1 pound ground beef

1 cup chopped onion

1/2 cup 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 chilies, undrained

1/3 cup water

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon pepper

1/2 teaspoon salt

1 cup shredded sharp Cheddar cheese

1 cup shredded Monterey Jack cheese

6 flour tortillas (6- or 7-inch)

In a skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover; simmer for 10 minutes.

Combine cheeses. In a 5-quart slow cooker, layer about 3/4 cup of beef mixture, 1 tortilla and 1/3 cup cheese. Repeat layers. Cover; cook on low for 5 to 7 hours, until heated through.

Note: The authors suggest serving this with simple greens salad, tortilla chips and salsa.

MAKES 4 SERVINGS

From The What's-for-Dinner Cookbook by Kathleen Botta and Claire Mendonca

Nutrition facts per serving: 994 calories, 46 g fat, 22 g saturated fat, 145 mg cholesterol, 89 g carbohydrates, 56 g protein, 1133 mg sodium, 23 g fiber