2teaspoonscanola oil, (can use vegetable or olive oil)
15ouncesblack beans, drained and rinsed (1 can)
lime for juicing
scallions or cilantro
Heat the oil in a medium skillet over medium heat until shimmering. Add the onions and cook until translucent. Stir in the garlic and tomato paste and cook until fragrant, about 30 seconds.
Add the beans to the pan. Using a wooden spatula, smash about half of the beans. Stir in the vegetable broth, chili powder, cumin, and oregano. Simmer over low heat, stirring occasionally, until most of the broth has been absorbed, about 10 to 15 minutes. Season with salt and pepper to taste.
If desired, squeeze fresh lime juice over the top and sprinkle with scallions or cilantro.
Store leftovers in a sealed container for up to 3 days.