Bean and Avocado Tacos with Zingy Coconut Yoghurt Sauce

• 4 corn tortillas
• 4 tbsp beetroot hummus
• 1 tbsp coconut oil
• 400g mixed beans
• 1 tsp cumin
• 1/4 tsp smoked paprika
• 1 tsp chilli flakes (optional)
• 1/2 cup peas
• 1/2 cup corn kernels
• 1/2 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1 cup rocket leaves
• 1 red onion, sliced
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 cup apple cider vinegar
• Fresh coriander leaves, to serve
• Lime wedges, to serve

Sauce: 

• 4 tbsp Cocobella Natural coconut yoghurt
• 1/2 lime, juiced
• 1 tbsp coriander leaves, finely chopped