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Drain BLACK BEANS into a colander over a fitted bowl to capture the bean juice. Set aside briefly.
In a skillet, heat OLIVE OIL until shimmering. Add GARLIC, CUMIN, and CHILI POWDER. Sauté until fragrant (about 1 minute), stirring continuously to prevent overcooking.
Add BLACK BEANS to the skillet (without the juice). Toss beans to coat with oil, then saute a few minutes until warmed through, stirring as needed.
Mash the beans with a potato masher until no longer whole and starting to become creamy.
Add small amounts of reserved bean juice (or other liquid) to adjust consistency to your liking, stirring as needed.
Add SALT and PEPPER to taste. Serve warm.
To store, allow to cool, then refrigerate in an airtight container up to 5 days.