Add oil to a large skillet over medium heat. Transfer the diced onion and sauté for 3-4 minutes, stirring frequently. Add the chopped poblano peppers to the onion and sauté together for 2 minutes before adding the minced garlic. Cook, stirring continuously, for one minute.
Add the tequila to the skillet and bring to a low simmer. Allow the tequila to reduce by half before adding the broth, salt, and dried oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
Transfer the beans to the skillet and stir to combine. Simmer, covered, for an additional 10 minutes.
Remove the beans and poblanos from heat and drizzle with fresh lime juice and cilantro, to taste.