Warm the tortillas in a covered oven dish at 350 degrees. Steam the broccoli and kale until bright green. Set aside. Place black beans in a bowl and mash them slightly with a fork. Saute the garlic, dill, honey, parsley and chili peppers for 1 minute. Add corn and cook over medium heat until corn is warm. Add the freshly steamed broccoli and kale to the corn mixture and mix and saute over medium to low heat for another 3 minutes. Add the drained black beans and mix well. Cook over low heat for 5 minutes or until mixture is hot. Spoon 1/6 of the mixture onto warmed tortillas and sprinkle with cheese. Spoon on tomato and avocado. Top with salsa and green onions. Roll up tortillas enclosing the filling. Cut diagonally in half to serve.