In a medium saucepan over medium- high heat, warm the 2 tablespoons oil. When shimmering, add the onion, garlic, jalapeño, and 1 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the cumin, coriander, and chili powder and stir for 1 minute.
Add the black beans with the can's juices. Bring to a simmer and cook, stirring occasionally, until the beans are thick, about 8 minutes. Remove from the heat and immediately mash the beans with a potato masher until most are mashed and the mixture is thick. Season to taste with salt. Let cool slightly.