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Bean and Avocado Tacos with Zingy Coconut Yoghurt Sauce

  • Total: 40 mins
  • Serves: 2


  • 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



  1. To make the quick pickled onions place red onions into an airtight glass jar, with the salt, sugar and apple cider vinegar to cover. Stir, and refrigerate for an hour.
  2. Heat coconut oil in a pan over medium heat and place cumin, smoked paprika and chilli flakes in pan and cook until fragrant.
  3. Add the beans, corn and peas to pan. Stir to coat with spices and cook for 1-2 minutes.
  4. Heat tortillas as directed on package.
  5. Spread tortillas with beetroot hummus, top with spiced bean mixture, tomatoes, rocket, avocado and slices of pickled onion (reserve remaining onions for other uses).
  6. To make dressing combine Cocobella coconut yoghurt, lime juice and coriander. Season to taste.
  7. Drizzle dressing over tacos and top with fresh coriander leaves and lime juice. Enjoy!

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