In a large skillet, warm the oil over medium heat. Add the zucchini, bell pepper, corn, onion, and jalapeno. Sprinkle with cumin, chili powder, smoked paprika and salt. Stir to combine. Cook for about 10 minutes, until vegetables have softened and are light golden brown.
Meanwhile, prepare the avocado cream by combining the ingredients in a blender. Add 1/4 cup water and blend until smooth. Add more water if needed to thin. Set aside.
Once vegetables are done cooking, serve them in warm tortillas with black beans and tomato. Top with avocado cream, and enjoy!
Nutrition facts are only an estimate and will vary based on the brand of tortillas you use.