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Slow-Cooker Enchiladas
Ingredients
  • 1 pound ground beef
  • 1 cup chopped onion
  • ½ 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 chiles, undrained
  • ⅓ cup water
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 6 flour tortillas (6 inches)
  • Optional: Chopped tomatoes, minced fresh cilantro and sliced avocado
Steps
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