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Heat about 1 tablespoon cooking oil in a small pot over medium-high heat. Add beans and scallion whites. Cook 2-3 minutes, or until scallion whites are slightly softened, stirring occasionally.
Add vegetable stock concentrate and reserved bean liquid. Cook 1-2 minutes, or until liquid is warmed through, stirring occasionally. Remove from heat.
Add lime zest, about half of the chili, cumin, and paprika blend, and about 1 tablespoon cooking oil. Stir to combine.
Mash beans with a potato masher (or fork) into a mostly smooth consistency. Season with about ¼ teaspoon salt and a pinch of pepper. Stir to combine.