Heat the olive oil in a large saute pan over high heat. Add the garlic, onions and cherry peppers, stir to coat with oil and saute for 3-5 minutes or until the onions are golden brown. Add the beans liquid smoke, black pepper, salt and cumin. Reduce the heat to medium, stir well and simmer for 10 minutes or until the liquid is absorbed. Add the bell pepper and tomato puree stir well and simmer for 8 to 10 minutes or until the liquid is absorbed. Reduce the heat to low, add the molasses and beer and simmer for 8-10 minutes or until the sauce is reduced to a thick and creamy consistency.

Put tortilla on a plate. Place several tablespoons of filling on the tortilla, put some salsa on top, roll up and serve.