Refried bean tostadas with queso fresco

Ingredients

• 1 red bell pepper, halved and thinly sliced

• 1 small red onion, thinly sliced

• 3 tbsp canola oil, divided

• 1/4 tsp salt

• 1 tbsp Tex-Mex seasoning, (such as Club House)

• 540-mL can black beans, including liquid

• 8 small flour tortillas

• 2 cups shredded iceberg lettuce

• 1/4 cup finely chopped cilantro

• 1/2 cup crumbled queso fresco, or feta

• 1 lime, cut into wedges (optional)