Heat oil in a large nonstick skillet over medium-high heat. Add garlic and black beans, and saute 2 minutes. Remove from heat; stir in water, cilantro, tomato paste, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Reserve 1 cup bean mixture; set remaining bean mixture aside.
Place the tomatoes, wine, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a blender, and process until smooth. Reserve 1 cup tomato mixture. Pour remaining tomato mixture into a bowl; set aside.
Place the reserved 1 cup bean mixture and reserved 1 cup tomato mixture in blender, and process until smooth. Set tomato-bean mixture aside.
Preheat oven to 350°.
Place 2 tortillas, side by side, on a foil-lined baking sheet. Spoon 3 tablespoons tomato-bean mixture over each tortilla; top each with 2 tablespoons remaining bean mixture, 1 tablespoon goat cheese, and 1 tortilla. Repeat procedure 4 times ending with tortillas. Gently press top of each tortilla stack.
Bake at 350° for 15 minutes or until thoroughly heated. Cut each stack into 4 wedges. Spoon the remaining tomato mixture over wedges, and top with Fresh Tomato-and-Corn Salsa.