Heat oil, add onion, garlic, chipotle, cumin and oregano. Cook 4-5 minutes.
Stir in wine, vinegar, tomato paste, salt, pepper and beans. Cook 5-10 minutes.
Mash 1/2 bean mixture with potato masher. Add back to remaining beans. Spread 1/3” bean mixture on tortilla. Roll up tortilla, and cut 1” slices.
Serve with salsa and sour cream.

From: Steven Raichlen’s "High Flavor Low-Fat Vegetarian Cooking"
Posted By:
Post Date: Sun, 9 Jun 1996