In a large skillet or griddle, divide the piece of butter into two pieces, and place a tortilla on top of each piece. Turn the heat to medium, and brown the first side of the tortilla. Keep an eye on it so it doesn’t burn.

Meanwhile, drain and rinse the beans, and place them in a shallow bowl. Mash them with the olive oil, paprika (if using), and a pinch of salt and pepper. Set aside.

Once the first side of the tortillas are browned, flip them and add the shredded cheese to one tortilla (on the side that was just cooked). Pile the kale on top of the cheese so that it has something to stick to. Then, dollop the mashed beans on top of the kale.

To the other tortilla, spread the pumpkin butter, and place on top of the other one, with the uncooked side up. Cook for 2-4 minutes on each side, flipping as necessary to prevent browning. To prevent the filling from falling out mid-flip, let the first side cook long enough to melt the cheese.

Slice into wedges and serve yourself a healthy lunch.