Extra Spicy Refried Beans and Lettuce, Tomatoes and Lime

Recipe courtesy Rachael Ray

2 (15-ounce) cans refried beans

1 (4-ounce) can, sliced jalapenos, drained and chopped

1 teaspoon hot cayenne pepper sauce, several drops

1 teaspoon garlic powder

2 hearts Romaine lettuce, shredded

2 vine ripe tomatoes, seeded and diced

1 lime, juiced

Coarse salt

1 tablespoon extra-virgin olive oil

Heat canned refried beans in a medium skillet over medium heat. Stir chopped jalapeno, cayenne hot sauce and garlic powder into refried beans. Reduce heat to low and keep warm until ready to serve. Combine lettuce and tomatoes in a bowl. Squeeze the juice of 1 lime over the bowl and season the lettuce and tomatoes with salt. Toss to combine. Drizzle extra-virgin olive oil over the bowl and toss lettuce and tomatoes again. Serve refried beans along side lettuce and tomatoes.