Quick Pickled Jalapeños

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2 TBL White Vinegar

½ tsp organic sugar

½ tsp kosher salt

1 jalapeño, thinly sliced (remove membranes and seeds for less spice)

2 TBL fresh cilantro, chopped

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Bean Salad:

½ small red onion, thinly sliced

Zest and juice of 2 limes

1 English Cucumber

2 TBL olive oil

4 cloves garlic, crushed

1 jalapeño, roughly chopped

1 TBL white wine vinegar

2 tsp agave syrup

1 tsp yellow miso paste

⅔ cup fresh cilantro leaves, roughly chopped

15oz can chickpeas, drained and rinsed

15 oz can cannellini beans, drained and rinsed

Kosher salt

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For Serving:

2 avocados

6 tostadas

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1. 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.

2. 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.

3. 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.

4. 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 mins to draw out excess water. Afterwards, you can squeeze extra water out using your hands then discard the excess liquid.

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

6. 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.

7. Combine in large bowl with beans, cover and let sit at least 4 hours, overnight is best.

8. To serve. smash avocados and layer on tostada with a spoonful of bean salad