Cut each tortilla into 8 wedges; spread wedges on 2 large cookie sheets. Bake in a 375 degree F oven for 8 to 10 minutes or until dry and crisp. Cool on wire racks.
In a medium saucepan, combine refried beans, 1/4 cup fresh salsa, and cumin. Cook and stir over medium-low heat until heated through.
Spread cooled tortilla chips into 6 small baking dishes or a 3-quart au gratin or baking dish. Spoon bean mixture on top of tortillas. Sprinkle with cheese. Bake, uncovered for 5 minutes or until cheese melts. Top with lettuce and 1/2 cup fresh salsa. If desired, top with avocado, sour cream, and/or cilantro.
Combine in a medium bowl, tomatoes, onion, sweet pepper, cilantro, garlic, black pepper, and if desired, hot pepper sauce. Season to taste with salt. Serve immediately or cover and chill for up to 3 days. Stir before serving.