Preheat oven to 400 degrees and line a baking sheet with parchment paper.
In a skillet, add avocado oil and heat. Add the chopped onion and diced pepper. Cook until soft, about 3-4 minutes.
Add the chopped kale, smoked paprika, chili powder, cayenne (optional) salt, and pepper. Cook for 1 minute until the kale begins to soften.
Add the black beans, water, and tomato paste, and stir to combine. Cook for 5 minutes, stirring occasionally.
Add some of the mixtures to half of each tortilla shell, top with a small amount of the shredded cheese, fold over the tortilla, and gently press. Place the folded tortilla on the parchment-lined baking sheet. Repeat with remaining tortilla shells.
Lightly spray the tortillas with the avocado oil cooking spray and bake in the oven for 5-7 minutes or until lightly golden.
Top with the chopped cilantro, sliced green onions, and sliced jalapeno. Serve with sour cream or your favorite salsa.