Mince white onion. Warm olive oil in a large skillet, and sauté onion until lightly browned.

Dice red pepper, zucchini, cilantro and green onion. Add to the skillet, and cook for 7 minutes or until veggies are tender.

Dice tomato and avocado.

Add black beans into the pan. Season with 1/2 TSP salt, chili pepper and black pepper. Stir until everything's well combined and the beans are warm. Remove from heat and add tomato and avocado into the veggie mixture.

To make the cashew cream: Combine the raw cashews, remaining 1/2 TSP salt, lemon juice and water into a food processor and pulse until mostly smooth. You may want to add in more water to achieve desired consistency.

Spoon veggies onto corn tortillas. Top with cashew cream and cheese, if using. Enjoy while they're warm!