Preheat oven to 350F
In a medium pan, heat oil; saute garlic, onion and red pepper until onion is translucent, about 5 minutes
Transfer to a bowl; fold in broccoli, beans, 2 cups mozzarella and cilantro.
In a nonstick pan on low heat, warm tortillas until pliable. Place 1/4 cup enchilada filling on each tortilla and gently roll.
Lightly coat a shallow baking dish with nonstick spray; transfer enchiladas into it. Coat with store bought salsa verde, then sprinkle with 1 cup mozzarella. Pop in oven for 15 min. Dot with sour cream and extra cheese. Serve hot.
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