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In a large non-stick pan, add avocado oil and warm over medium-high heat.
Add finely chopped onion, cook and stir until fragrant.
Stir in garlic and spices: oregano, cumin, paprika, and salt, and stir fry for 20 seconds.
Add in both cans of black beans - one is drained from their juice, the other is not.
If you like tomato flavor in your beans, add the tomato paste. For spicy beans, add a Chipotle Pepper in Adobo Sauce.
Stir and cook uncovered for 6-8 minutes until the liquid has evaporated, stir occasionally.
Just before serving, stir in finely chopped cilantro if you like. Taste and adjust salt and pepper.
Serve as a filling to vegan tacos, burritos, or enchiladas.
Store leftovers in the fridge in a sealed container for up to 4 days or freeze for up to 1 month in an airtight box. Thaw in the fridge the day before.