Slow Cooker Enchiladas

This is also from my Simply in Season cookbook and looks delicious!

Ingredients:
1 pound ground beef or turkey
1 cup chopped onion
1/2 cup chopped green pepper
2 cups cooked pinto or kidney beans
2 cups cooked black beans
2 cups chopped tomatoes
1/2 cup water (only use 1/4 cup if you're using the summer squash)
1 cup shredded summer squash (optional)
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon pepper
1 cup corn
ground red pepper to taste (optional)
1 cup cheddar cheese shredded
1 cup Monterey jack cheese shredded
7 flour tortillas (6-7 inches)

Directions:
1. Cook meat, onion and green pepper together until browned. Drain off fat.
2. Combine beans, vegetables, spices and water and add to the meat mixture. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
3. Combine the cheeses.
4. In a slower cooker, layer about 1 cup of the meat/bean mixture, one tortilla, and 1/3 cup cheese. Repeat layers to use all ingredients. Cover and cook on low for 5-7 hours or until heated through.