Enchilada Soup

½ lbs ground beef, can omit

½ c diced red bell pepper

1 garlic clove, pressed

2 can enchilada sauce

¼ c flour or mesa harina

1 can black beans rinsed

2 can beef broth

2 c water

1 c zucchini sliced

¼ c cilantro snipped

1 lime

grated queso fresco or monetary jack cheese

Optional (corn, avocado, rice, tortilla chips, olives)

Cook beef then add peppers and garlic. Add enchilada sauce, flour, beans broth and water. Bring to boil reduce and simmer. Slice zucchini and snip cilantro and juice lime. Add zucchini and simmer 2-3 min. then stir in cilantro and lime juice.