Rinse your kale and chop it in small, bite size pieces. In a small bowl, sprinkle the cumin, taco seasoning, cayenne, chili and oil on top. Toss until kale is covered in seasonings.

Sauté until the leaves have softened slightly and turned a bright green, then remove from stove. Add in the onion and tomatoes and sauté for just a few minutes. Then add this mixture to the kale.

In a new pan, toast your flour tortilla. While it is toasting, add your cheddar cheese and kale/onion mixture into the tortilla. Fold tortilla over, keeping all of the fixing inside the fold. Flip a few times until tortilla browns. Cut into triangles and serve immediately.