To assemble the tacos heat a medium-sized skillet over medium to low.
Heat one tortilla on the skillet at a time.
Once warmed, place ½ cup of kale on the tortilla.
If you’re using frozen butternut squash, defrost in the microwave and then saute on a pan with a little bit of olive oil until slightly crispy. If using fresh, roast in the oven for 20 minutes at 400 degrees F and then saute on a pan with a little olive oil until slightly crispy.
Top tortillas with approximately ½ cup black beans, ½ cup butternut squash, and ¼ cup sliced peppers each.
Repeat with remaining tortillas and top with sliced avocado, pumpkin seeds, or crumbled feta cheese.