Slow Cooker Venison Enchiladas

• 1 ground venison (may substitute elk or beef)
• ½ cup chopped green pepper
• 1 cup chopped onion
• 1 can (16 ounces) low sodium pinot or kidney beans, drained and rinsed
• 1 can (15 ounces) low sodium black beans, drained and rinsed
• 1 can (10 ounces) no-sodium diced tomatoes with green chilies, undrained
• 1/3 cup water
• ½ teaspoon cumin
• ¾ teaspoon chili powder
• ¼ teaspoon pepper
• 6 corn tortillas
• 1 cup colby jack cheese, shredded

In a large skillet, cook meat, green pepper, and onion until meat is browned. Add the beans, tomatoes, water, cumin, chili powder, and pepper, and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. In a slow cooker, layer 1/3 of meat mixture, 2 tortillas and 1/3 cup of cheese. Repeat the layers 3 times. Cover and cook on low for 5 to 7 hours.