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Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add onion and garlic and sauté until fragrant, about 2 minutes.
Add pinto beans, water, cumin, paprika, salt, and pepper. Mix well and cook until beans are heated through and softened, about 5 minutes.
Turn heat to low and mash up the beans using a potato masher or a fork. Stir constantly and adjust the consistency by adding water, ¼ cup at a time, if needed. For a smoother consistency, transfer the beans to a food process and puree until smooth.
Stir in lime juice and cilantro.