In a small saucepan, heat the beans along with salt, pepper and cumin. Once warmed through, taste and adjust seasonings. Set aside.
Add 2 Tbsp olive oil to a 10- or 12-inch cast iron skillet (or oven-safe skillet) over medium heat. Add onions and a healthy pinch of salt and stir. Cook until soft and fragrant stirring frequently – about 5 minutes.
Add garlic and cook 2 more minutes. Then add to a mixing bowl with the cream cheese and stir.
Removed from the stove top, add the cream cheese-onion mixture back to the cast iron skillet. Place it in the center and make a well (or just spread it in an even layer on the bottom for more even distribution).
Add the black beans on top around the outside of the cream cheese, and pour the raspberry chipotle sauce in the center.
Sprinkle the cheese evenly over the top (optional but recommended) and bake for 12-15 minutes or until warmed through and bubbly and the cheese is melted.
Remove from oven and top with a bit of additional cheese and fresh cilantro (optional). Serve immediately.
You can either swirl everything around first to combine flavors, or let people scoop into it with chips and get a little bite of each ingredient. Leftovers will keep covered in the fridge for several days. Just reheat in the microwave or the oven.
*Loosely adapted from this recipe *Nutrition is a rough estimate calculated without chips.