In a small bowl, whisk together the white wine vinegar, organic sugar, and kosher salt until fully dissolved. Add the jalapeños and cilantro, toss to coat, and set aside.

In a large mixing bowl, combine the red onion, zest and juice of 1 lime, and a generous pinch of salt. Massage the onions until they soften, then set aside.

Halve the cucumbers lengthwise and lay cut side down on a cutting board. Smack the cucumber with the flat of your blade to crack them, then cut into 1 inch pieces.

Transfer the cucumbers to a bowl, sprinkle with salt, toss to coat, and let sit for at least 10 minutes to draw out excess water. Squeeze out excess liquid and discard.

In a small saucepan over medium-low heat, heat the olive oil. Add the garlic and cook, stirring occasionally, until golden, about 2-3 minutes.

In a blender, combine the garlic and oil mixture, remaining jalapeño, zest and juice of the second lime, white wine vinegar, agave, miso paste, 1/3 cup cilantro, and a pinch of salt. Blend until smooth.

In the bowl with the onions, add the beans, drained cucumber, and remaining cilantro. Pour the dressing over and toss to combine.

To serve, mash the avocados and season with salt. Spread on tostadas, top with bean salad, and garnish with pickled jalapeño slices.