Preheat oven at 350. Prepare a 11 x 7" pan with cooking spray. In a skillet, heat oil over moderate heat. Add pepper, onions, and garlic and cook, covered, stirring occasionally, for 5 minutes or until onions are lightly browned. Add 3/4 cup water and cook, uncovered, another 5 minutes or until vegetables are very soft and almost all liquid has evaporated. Add beans, tomato paste, cumin, chili powder, and remaining 1/2 cup water and cook, covered, stirring occasionally, for 5 minutes. With a potato masher or spoon, mash mixture until smooth. Place 2 tablespoons of bean mixture on each tortilla and sprinkle with 1 tablespoon of the cheese. Roll up the tortillas and place them, seam side down, in a single layer in prepared pan. Using a pastry brush, brush each tortilla with a little water. Cover the dish with aluminum foil and bake for 15 minutes or until tortillas are piping hot.