Crockpot Enchiladas

1 lb. ground beef
1 onion -- chopped
1 green pepper -- chopped
1 can black beans -- drained and rinsed, optional
1 can Rotel
1/3 cup water
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
2 cups shredded cheese (Monterey jack, cheddar or a mixture of both)
4 flour tortillas

In a skillet, cook beef, onion, and pepper until beef is browned and vegetables are tender. Add next 7 ingredients. Bring to a boil. Reduce heat and simmer for 10 min.

In a 5 qt. crockpot, layer beef mixture, one tortilla, and some cheese. Repeat layers 3 more times. Cover and cook on low for 5-7 hours or high for 3 hours.