Preheat the oven to 350°. Oil a 9-inch square glass or ceramic baking dish. In a medium saucepan, heat the olive oil. Add the onion and jalapeño and cook over moderate heat until softened, about 5 minutes. Add the cumin and paprika and cook, stirring, until fragrant, about 1 minute. Add the kale and cook, stirring, until wilted, about 2 minutes. Add the pinto beans, tomatoes and roasted peppers and bring to a simmer over moderately high heat. Season with salt and pepper.