1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes. Add the bell pepper, oregano, cumin, and chili powder. Cook for another 3 minutes.

2. Stir in the tomato paste and cook for 1 more minute. Add the cooked black beans and vegetable broth. Bring to a simmer and cook for 10 minutes.

3. Stir in the cilantro and season with salt and pepper as needed. Serve hot.