Remove the husks from the tomatillos and rinse. Quarter the tomatoes and remove the pith and seeds from the anaheim, jalapeno, and serrano peppers. Roast all of the vegetables listed in the sauce at 375 F. Turn 1 to 2 times so that both sides of veggies are roated. Skin should have black spots.Put the tomatillos, anaheim peppers, paprika, 1/2 tablespoon Chile powder, and some salt and pepper in blender. (Spices can always be added but never removed from sauce.) Blend until smooth. Add more chile powder, salt and pepper to taste. Add the jalapeno and serrano peppers if heat is desired. The sauce should have a slightly tart taste from the tomatillos.
Spoon 1-2 tablespoons of cooked beans into tortillo. Fold the tortillo over like an enchilada. Spoon sauce over the enchiladas and heat for 1 minute in microwave.
This is good with a side salad or mexican rice. Also, the sauce is good to eat as a dip. Try adding 1 teaspoon of chopped cilantro for a different taste.