Process a portion of the beans with the water in a food processor until completely smooth. Add the remaining beans and pulse until coarsely chopped—you want a mix of silky puree and hearty, chunky texture.

Heat the oil in a large skillet over medium heat until shimmering. Add the onion and a pinch of salt; cook until the onion is softened and just starting to brown, 5 to 7 minutes.

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

Stir in the bean mixture and simmer, stirring often, until the flavors meld and the beans reach a thick, spreadable consistency, 3 to 5 minutes. If the mixture becomes too stiff, stir in extra water a tablespoon at a time.

Remove from the heat and stir in the cilantro and lime juice. Season with salt and pepper to taste and serve warm.