Heat 1 tbsp of oil in a non stick skillet over medium high heat, until shimmering. Add poblanos, bell peppers and 1/2 tsp salt and cook while stirring occasionally until peppers are softened and slightly brown, around 10 minutes.
Transfer the peppers to a bowl and wipe the skillet for toasting the huaraches.
Mix the masa and 1 tsp of salt in a bowl, then stir in water using a spatula.
using hands kneed the mixture until soft sticky dough forms. Cover the dough with a wet towel for 5-10 minutes.
Preheat the oven at 200 F, place a wire rack with baking sheet in the oven.
Cut a quart size zip lock bag into 2 equal plastic squares.
Transfer the dough onto a clean counter, divide into 6 equal portions and roll each piece into a 5 inch long rope. Cover the prepare rolls with a wet towel.
Line a baking sheet with parchment paper.
Working on a one piece of rolled dough at a time, press the fough flat to 1/8 inch thickness between two plastic square using a flat bottom pot or pie plate.
Remove the plastic and transfer the shaped dough to prepared baking sheet and cover with wet towel.
Repeat for remaining dough pieces.
Heat 2 tsp of oil in a non stick skillet over medium high until shimmering; swirl the oil to coat the pan.
Place 2 pieces of pressed dough side by side and cook until both sides forms dark spots; around 4 minutes on each side.
Transfer to the wire rack in the oven. Repeat the process for rest of the dough.
To serve, spread 2 tbps of refried beans evenly on each huaraches. Top with pepper mixture evenly and sprinkle queso fresco.