Add the olive oil, black beans, smoked paprika, ground cumin, tomato paste, and oregano to a medium-sized pot.

Cook over medium-high heat, stirring occasionally, until the beans are heated through and the spices are very fragrant. About 8-10 minutes.

Remove from the heat and mash with a potato masher. For a smoother texture, use a blender.

Transfer the dip to a serving plate and top with corn, tomatoes, red onion, sour cream, and fresh parsley!

Serve with tortilla chips, vegetable sticks, and/or pita chips for dipping!