Heat olive oil over medium-high heat until it begins to smoke. Add onions, and cook until translucent. Add carrot and sauté until it begins to soften slightly.
Turn heat to medium and add garlic, cumin, paprika, and minced chipotle peppers. Sauté for 1-2 minutes, then mix in water, tomato paste, and reserved adobo sauce. Stir to combine, then add beans immediately.
When the beans are hot, add vinegar and honey or sugar. Cover and simmer over low heat for 10-15 minutes, stirring occasionally.
Sprinkle with fresh cilantro before serving over rice.