1. Place beans in large pot. Add water to cover beans by several inches. Bring to boil. Reduce heat. Cover and cook 1-1/4 hours or until tender. Add more water if necessary. Strain beans, reserving 1 cup cooking water. Return with beans back to pot.
2. Toast oregano and cumin in small pan over medium heat, shaking often, 3 minutes. Don'tburn.
3. Finely chop onion and peppers. Coat large pan with cooking spray. Saute onion, peppers, chilies, garlic, salt, paprika, cayenne and cumin mixture over medium heat 10 minutes, until onions are soft. Add tomatoes; simmer, covered, 10 minutes. Add with vinegar to beans. Simmer 20 minutes.
4. Serve in bowls topped with no-fat sour cream and chopped green onion.