Preheat oven to 400 F. Brush corn tortillas with a tablespoon of olive oil and sprinkle with sea salt. Spread out on a cookie sheet and bake until crispy, about 10 minutes.
Heat remaining tablespoon olive oil in a skillet over medium-high heat. Add zucchini, asparagus, bell pepper, and corn to skillet and saute until slightly softened, about 3 minutes. Add cabbage to pan and saute 2 minutes more. Season with salt and pepper to taste and turn off heat.
Divide veggies between crisped tortillas. Sprinkle with green onions and cilantro and drizzle with cashew sour cream and tomatillo salsa.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/green-veggie-tostadas/