Pour the olive oil into a large skillet over medium heat. When it shimmers, add the poblanos, onion, and garlic and cook, stirring frequently, until the vegetables start to soften, about 4 minutes. Sprinkle in the cumin, cinnamon, paprika, salt, and pepper and cook for another minute or two, until the spices are very fragrant. Stir in the beans, reduce the heat to medium-low, and cook just until warmed through. Taste and add more salt and pepper if needed. Turn off the heat and cover to keep warm.