Drain most of the liquid from the pinto beans, reserving ¼-½ cup of the bean liquid.
Heat a small saucepan over medium low heat and add the oil. When the oil is heated, add the garlic and saute until fragrant, 1-2 minutes.
Stir in the beans, chili powder, paprika, cumin, a pinch of salt and pepper, and a splash of the reserved bean liquid. Simmer over low heat for about 15 minutes, stirring occasionally. Mash with potato masher, adding another splash of the reserved bean liquid as desired for thinner consistency.
Remove from heat, then serve topped with the cotija and cilantro.
