Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add minced garlic and cumin, cooking for an additional minute until fragrant.

Stir in the cooked black beans and vegetable broth. Cook for about 10 minutes, allowing the beans to heat through.

Use a potato masher to mash the beans to your desired consistency, adding more broth if necessary to achieve creaminess.

Stir in lime juice and salt, adjusting seasoning to taste. Cook for another 5 minutes, stirring occasionally.