Spray a large oval Crock Pot with cooking spray.
In a non-stick skillet over medium heat, sauté the pepper and onion in the olive oil 3-5 minutes until they are tender and the onions are turning translucent. Sprinkle with some of the salt, pepper, and seasonings. Add the garlic and cook for 30 seconds or until fragrant.
Add the drained black beans, can of tomatoes and green chilies. Let simmer for 5-10 minutes on medium-low heat. Add the rest of the seasoning and salt and pepper to taste.
Start the enchilada stack by laying a single layer of tortillas on the bottom of the Crock Pot.
Add 1/3 of the black bean mixture to the top of the tortillas. Layer 1/4 of the cheese on top of that. Add two more layers of the same thing.
Finish off the stack with another layer of tortilla, the salsa or enchilada sauce and the last of the cheese.
Cook on low for 3-4 hours.
Garnish and serve! Also great as leftovers.