Heat olive oil in a large skillet over medium-high heat. Add beans, water, cumin, chili powder, smoked paprika, cayenne, and Mexican oregano. Season with salt and black pepper, to taste, and stir to combine.
Cook, stirring occasionally, until the black bean mixture is warmed through and the spices become fragrant, around 4-5 minutes. Remove from heat and set aside.
While the beans are cooking, mash the avocado in a small glass or other non-reactive bowl. Add tomato, lime juice, fresh cilantro, and jalapeño. Season with salt and black pepper, to taste, and stir to combine. Set aside.
Transfer warm beans to a bowl and add diced bell pepper, if using. Sprinkle with additional spices, if desired.
Serve immediately by taking a large crisp lettuce leaf or lettuce cups and place with large lettuce leaves for wrapping, along with fresh guacamole and peach and mango salsa (see link in post or recipe on website). Enjoy!