Put two undrained cans of black beans in a frying pan on medium. Add cumin, chili powder, and black pepper to taste. Bring to a boil, then lower the heat and let most of the liquid boil off. Give it a little stir once in a while, making sure to get the bottom of the pan or you'll have a big ol' mess to clean up later.
Microwave the cream cheese for about 30 seconds to soften it up. Mix it with the sour cream in a nice little bowl.
Mix in cumin, chili powder, black pepper, sea salt, oregano, and onion powder to jazz it up. You could probably also just buy a packet of taco seasoning.
Chop up about half a head of iceburg lettuce, rinse it, and get it draining.
By now the beans should be looking pretty good. Mash them up with a fork so they're smooth and let them cool down.
Layer a container with the beans, sour cream/cream cheese mix, lettuce, salsa, sliced black olives, and shredded cheese. Keep refrigerated until serving! Enjoy!