Slow Cooker Venison Enchiladas - KNEP - Kentucky Nutrition Education Program

Ingredients

• 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