Easy Slow Cooker Enchiladas

Ingredients

• 1 pound ground turkey
  
  
• 1 cup chopped onion
  
  
• 3/4 cup chopped green bell pepper
  
  
• 2 cloves garlic, minced
  
  
• 1 (16 ounce) can kidney beans, rinsed and drained
  
  
• 1 (15 ounce) can black beans, rinsed and drained
  
  
• 1 (10 ounce) can diced tomatoes with green chile peppers
  
  
• 1/3 cup water
  
  

 

• 1 1/2 teaspoons chili powder
  
  
• 1/2 teaspoon ground cumin
  
  
• 1/4 teaspoon salt
  
  
• 1/4 teaspoon ground black pepper
  
  
• 2 cups shredded Cheddar cheese
  
  
• 2 cups shredded Monterey Jack cheese
  
  
• 6 (6 inch) corn tortillas
  
  

Directions

Crumble turkey into a large skillet over medium heat. Stir onion, bell pepper, and garlic into the turkey. Cook and stir until turkey is completely browned, 5 to 7 minutes. Add the kidney beans, black beans, diced tomatoes, water, chili powder, cumin, salt, and pepper; bring to a boil, reduce heat to medium-low, place a cover on the skillet, and simmer for 10 minutes.