Warm up the chipotle salsa. Set aside.
Heat a gas grill or large heavy skillet over medium-high heat. In a large bowl, toss the mushrooms in 2 tablespoons of oil, and grill or sauté them in the skillet until just through or browned. Remove, cut into slices, season with salt and pepper, and spoon chipotle salsa to taste on top of them.
In a large skillet, heat the remaining oil until hot. Add the kale and cook until crisp, turning often. Season to taste with salt and pepper.
Spoon the mushrooms onto the tortillas, garnish with the kale and goat cheese, and serve.