Crock Potato Bean Enchiladas

2/3 lb dry black or pinto beans soaked and precooked
2 C potatoes peeled, diced and boiled
1 onion chopped
1 bell pepper chopped
1-2 T oil
1 14.5 oz can  diced tomato with chilies
1/2-1 C black olives chopped
1/3 C beef or vegetable stock
2 tsp chili powder
2 tsp cumin
1 tsp salt
1/4 tsp pepper
corn tortillas
shredded cheese

1. In a large skillet saute onions and peppers in oil.

2. Add cooked beans and potatoes to skillet.

3. Add tomatoes and olives.

4. Mix sauce ingredients in a bowl and pour over skillet.

5. In Crock layer beans, tortillas, then cheese. Repeat, ending with cheese on top.

6. Cook four hours on low.

7. May top with sour cream, salsa, or guacamole, but it is not neccesary. May serve over romaine lettuce, or with rice.