Steps

• Wash the bell peppers and finely slice them. Heat a little oil in a pan and sauté the peppers. Wash the carrot and zucchini and cut them into strips using a vegetable peeler, then add them to the pan. Next, add a diced tomato. Once the vegetables have sautéed nicely, lower the heat slightly and pour in a little water. Add the red beans and corn. Allow to simmer until the vegetables are tender, then season with salt and pepper.
• Prepare the guacamole: Dice one tomato, finely chop half of the red onion. Using a fork, mash the avocado flesh in a bowl. Add the chopped tomato and onion. Season with the juice of half a lime, some chili, salt, and pepper. Mix well.
• Prepare the lemon cream: In a bowl, mix the soy cream with the juice of half a lime. Finish with salt and pepper.
• Thinly slice the other half of the red onion and dice the remaining tomato. In your corn tortillas, place a bit of vegetables, some guacamole, and a dollop of cream. Finish with a few slices of red onion and diced tomato.