Preheat the oven to 400 degrees F. Toss the butternut squash cubes in a large bowl with the olive oil, salt, cumin, coriander, cayenne, and pepper. Roast in the oven until browned and cooked through, 25-30 minutes.
While the squash is cooking prepare the chipotle sauce by whisking the sour cream, adobo sauce, and cilantro, set aside.
In a large skillet cook the bacon until crispy, remove to a paper towel to drain. Crumble, and set aside. Remove all but 3 teaspoons of bacon grease from the pan. Add the torn kale to the pan and sauté until it wilts, 3-5 minutes. Remove, and set aside. In a small bowl whisk the eggs with salt and pepper to taste. Pour into the pan and scramble until cooked through.
To prepare, top a tortilla with a scoop of squash, a spoonful of scrambled eggs, a dollop of chipotle sauce, crumbled bacon, green onions, then roll up.