In a pan over medium heat warm the coconut oil. Add the bean, chili powder, oregano and cumin. Saute for 3-5 minutes or until beans have absorbed some of the flavor. You can also serve the beans out of the can.
To assemble the salad, make a bed of romaine lettuce. Top with the beans. Sprinkle the rest of the toppings. Serve with chips and optional Mexican cheese.