To a small bowl add the vinegar, sugar, and salt then whisk together until everything is fully dissolved. Add the jalapeños and cilantro, then toss to fully coat and submerge. Set aside.

In a large mixing bowl add the red onion, the zest and juice of 1 lime and a generous pinch of salt. Use your hands to massage the onions until they start to soften then set aside.

Halve the cucumbers lengthwise, then lay cut side down on a cutting board. Place the flat of your blade on top of the cucumber and use your other hand to smack the cucumber down its length to crack them. Roughly cut them on a bias into 1 inch pieces.

Transfer the cucumbers to a bowl and sprinkle with a generous pinch of salt. Toss to coat, then set to the side for at least 10 minutes to draw out excess water. Afterwards, you can squeeze extra water out using your hands then discard the excess liquid.

While you wait on the cucumbers, make the dressing. Heat the olive oil in a small sauce pan over medium-low heat. Add the garlic cloves and stir occasionally until golden, about 2-3 minutes.

To a blender cup, add the garlic and oil mixture along with the remaining jalapeño, zest and juice of the second lime, white wine vinegar, agave, miso paste, ⅓ cup cilantro, and a pinch of salt. Blend on high until smooth.

To the bowl with onions, add the beans, drained cucumber, and remaining ⅓ cup cilantro then pour the dressing over top and toss to combine.

When ready to serve, mash the avocados in a bowl and season with a pinch of salt. Spread onto each tostada, top with a generous spoonful of bean salad, and garnish with a few slices of the pickled jalapeño then enjoy.