Process most of the beans and the water in a food processor until smooth, about 30 seconds, scraping down the sides of the bowl once or twice to ensure an even puree. Add the reserved cup of beans and pulse briefly until they are coarsely ground but still provide texture.

Heat the oil in a large nonstick skillet over medium heat until it shimmers. Add the onion and salt, cooking until the onion is softened and translucent, about 5 minutes.

Stir in the tomato paste, garlic, cumin, chile powder, and oregano. Cook until the spices are fragrant and the tomato paste has darkened slightly, about 1 minute.

Add the bean mixture to the skillet and cook, stirring constantly, until the flavors meld and the mixture thickens to a spreadable consistency, about 3 minutes.

Remove the skillet from the heat and stir in the cilantro and lime juice. Season with salt and pepper to taste, adding a splash of hot water if the beans seem too thick, and serve warm.