1/4 cup each chopped onion, sweet red and green pepper
2 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained, divided
2/3 cup picante sauce
2 tablespoons lime juice
2 teaspoons minced chipotle pepper in adobo sauce
1 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons minced fresh cilantro
Cut tortillas with a 3-in. ghost-shaped cookie cutter. Place on baking sheets coated with cooking spray. Spritz tortillas with cooking spray; sprinkle with taco seasoning. Bake at 350° for 8-10 minutes or until edges just begin to brown. Remove to wire racks to cool.
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 teaspoons drippings. In the drippings, saute onion and peppers until tender. Add garlic; saute 1 minute longer.
Add one can of beans and mash. Add the picante sauce, lime juice, chipotle peppers, cumin, salt and remaining beans; heat through. Stir in bacon and cilantro. Serve with ghost chips.