Coat the bottom of a large skillet with the oil and place it over medium-high heat.

Give the oil a minute to heat up, then add the onion. Sauté the onion for about 5 minutes, until soft and beginning to brown.

Add the garlic, cumin, and oregano to the skillet. Cook everything for about 1 minute, until the garlic becomes very fragrant.

Stir in the beans and water. Raise the heat and bring the water to a boil.

Lower the heat and allow the water to simmer for about 10 minutes until most of it has evaporated and the beans have softened a bit. You can add more water to the skillet if it becomes too dry while cooking.

Remove the skillet from heat. Mash the beans as much as you like with a fork or potato masher — they can be made creamy or left somewhat chunky. It's up to you!

Return the skillet to the burner and reheat the beans if needed. You can also add more water if needed.

Remove the skillet from the burner and season the beans with lime juice and salt.

Serve as a side, as a snack or to compliment your Mexican dishes!