Heat 1 tablespoon of the oil in a small saucepan. Add the diced shallot and sweat for 1-2 minutes until softened. Add the spices and cook for another minute.
Pour the entire can of cannellini beans into the saucepan (don't drain!) and bring to a simmer. Gently mash the beans with a potato masher or the back of a wooden spoon until they're mostly broken down. Simmer over a medium heat for 5-10 minutes until thickened. Season with salt and pepper to taste - bear in mind that beans can take quite a lot of salt so you might need more than you think.
Snap the woody ends off the asparagus and cut into short lengths - about 1cm. Leave the tips intact. Heat the remaining oil in a frying pan over medium-high heat and add the asparagus and frozen peas. Saute for 5-10 minutes until golden and the asparagus is tender. Season to taste with salt and pepper.
I like to warm my tortillas in a dry frying pan so that they get a bit browned and charred but you can warm them in the oven if you prefer. Serve the warmed tacos with some refried beans, asparagus and peas and lots of toppings!
Ingredient swaps: Try using courgette/zucchini in place of the asparagus.
To make pickled red onions: I don't use a recipe for these, I just finely slice a red onion and add a big pinch of salt, about a teaspoon of sugar, a few tablespoons of white wine/red wine/apple cider vinegar and a splash of water. Stir well and leave to pickle for at least 20 minutes before using.