Veggie Tacos with Spicy Yogurt Sauce

1. If starting with dry Mayocoba beans, cook them according to package directions until tender.
2. In a pan, fry the cooked beans on medium-high heat with some olive oil, garlic, cumin, and lime. Mash them in the pan to achieve a refried texture.
3. Sauté zucchini, bell peppers, and onions until tender. Season the sautéed vegetables with ancho pepper powder and Mexican oregano.
4. Prepare the spicy yogurt sauce by mixing Greek yogurt and sriracha. Add a little bit of water to thin it out to a drizzling consistency. (For a vegan option, substitute Greek yogurt with vegan mayo).
5. Warm your almond flour tortillas.
6. Assemble the tacos: spread a layer of refried beans onto each tortilla, then add the sautéed zucchini, peppers, and onions, fresh cabbage, sliced avocado, and chopped cilantro. Drizzle generously with the spicy yogurt sauce before serving.