Long-time readers know that my traditional Halloween dinner are stuffed peppers with jack o’lantern cut-outs that allow the stuffing to show through their bell pepper containers. But since I’m home alone this Halloween, I chose something a little simpler.

This is homemade refried black beans, cooked with peppers, onions, and cheese (although you leave out the cheese to make them vegan), and sandwiched between two of Trader Joe’s spicy Habanero Lime flour tortillas (although you could substitute corn tortillas to make it gluten free). I added a jalapeño pepper from the Farmers Market for the stem for the picture, but chopped it up to make the slices of my black bean jack o’lantern even spicier. Served with a simple salad, it was a healthy and warming vegetarian supper on a cool and wet Halloween night. Plus it filled me up, which helped to keep me from temptation since the weather seemed to bring a scarcity of trick or treaters last night, leaving me with an abundance of treats that I didn’t get to give away.