In a large saucepan, heat the olive oil over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 2 more minutes.
Add the pinto beans, vegetable broth, cumin, chili powder, and oregano. Stir and cook for 2 to 3 minutes.
Remove the pan from the heat. Use an immersion blender, potato masher, or a wooden spoon to mash the beans to your desired consistency. You can also transfer the bean mixture to a food processor and blend if you like really smooth refried beans.
Season with salt and pepper, to taste. You can also add in a little fresh lime juice and fresh cilantro, if desired. Serve the refried beans warm!
You can also use black beans. You need two 15 oz cans for this recipe.