• Peel and coarsely chop the onion.
• Strip the kale leaves from the stems; coarsely chop the leaves.
• Rinse the black beans.

In a pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the onion slices and season with salt. Cook, stirring occasionally, until translucent and starting to caramelize, 4 to 5 minutes. Stir in the taco seasoning and cook 1 minute longer.
Add the kale and ½ cup water. Bring to a boil, reduce to a vigorous simmer, and cook until the kale starts to wilt and most of the liquid has evaporated, 3 to 4 minutes. Fold in the black beans and cook until warmed through, about 1 minute. Season to taste with salt and pepper. While the onion and kale cook, prepare the salsa.

• Chop the peppers into ¼-inch pieces.
• Finely chop the cilantro.
• Cut the lime in half; juice half and cut half into wedges.

In a bowl, combine the roasted peppers, cilantro, lime juice, and 1 tablespoon oil. Stir well. Season to taste with salt.

On the stovetop directly over a flame, or in a dry pan over medium heat, warm the tortillas until just pliable and warmed through, about 30 seconds per side.

Transfer the tortillas to individual plates, spoon in the kale and black bean filling, and some of the salsa. Crumble the queso fresco on top. Garnish with the pumpkin seeds and lime wedges and serve with more salsa on the side.