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Heat olive oil in a saucepan over medium heat. Add chopped onion and cook for about 3–4 minutes until soft and translucent. Stir in minced garlic and cook for another 30 seconds.
Sprinkle in cumin, chili powder, smoked paprika, salt, and black pepper. Stir well so the onions are coated in spices and cook for 1 minute to release the flavors.
Pour in the drained black beans along with water or vegetable broth. Stir everything together and bring to a gentle simmer.
Let the beans cook for 10–15 minutes, stirring occasionally. Lightly mash a few beans with the back of your spoon to create that slightly creamy texture.
Add lemon juice, taste, and adjust salt if needed. Cook for 2 more minutes, then remove from the heat and serve warm.