Brussels Sprouts Tostadas

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    Brussels Sprouts Tostadas

    If you’ve been following me for a while, you’ll know that I love brussels sprouts and think that they’re the most underrated vegetable.

    If you have had a bad experience with them, I always encourage everyone to try them roasted and that’ll change your entire mindset on brussels sprouts.

    I actually eat brussels sprouts every morning — much to Aaron’s dismay. He says it smells like rotten trash and I must agree, if you step outside and come back in, it does smell a bit funky but what cruciferous vegetable doesn’t smell a bit…off?

    These brussels sprouts tostadas are definitely for those of you who love brussels sprouts but it’s also a unique way to have a vegetarian and vegan tostada (if you get refried beans that aren’t made with pork fat).

    How to make brussels sprouts tostadas

    There are several “pieces” of this tostada that make it come together as one. It seems like a lot but it’s actually really easy.

    Everything that is in the green sauce gets put into a blender or food processor so that makes things easy.

    The tostadas are gently fried in the skillet and then the brussels sprouts mixture is quickly cooked on the stovetop before assembling everything together!

    Is there something else other than brussels sprouts to use?

    In my opinion, brussels sprouts are the best option for this recipe because the recipe was based off of brussels sprouts.

    How do you easily shred brussels sprouts?

    I do it in the food processor with the shredder attachment! It makes it SO easy. Alternatively, you can thinly slice them as well or buy them pre-shredded. I will say that I don’t like buying them pre-shredded isn’t my favorite because they don’t shred them into thin long pieces. Often times I noticed it’s like small chunks.

    What if I don’t like refried beans?

    You could use the green sauce as the base if you don’t like refried beans. Alternatively, you can use another base ‘spread’ that you like.

    Can I add a protein on here?

    Yes! An egg would be awesome for a breakfast brussels sprouts tostada or shredded chicken.

    Other brussels sprouts recipes

    Warm Roasted Brussels Sprouts Salad with Farro

    Bacon and Brussels Sprouts Pasta Carbonara

    Roasted Brussels Sprouts Gratin

    Tahini Thyme Brussels Sprouts

    5 from 1 vote
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    Brussels Sprouts Tostadas

    A delicious way to incorporate brussels sprouts in a unique tostada recipe!
    Prep Time: 15 mins
    Cook Time: 20 mins
    Total Time: 35 mins
    Course: Dinner
    Cuisine: American
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 4
    Author: Julie Chiou
    5 Hassle-Free Ways to Simplify MealtimeSign up here for all the secrets!

    Ingredients

    Brussels Sprout Mixture:

    • 1 lb shredded Brussels sprouts
    • 2 tablespoons avocado oil
    • 1 cup fresh corn
    • 1-2 jalapenos minced
    • 1/2 yellow onion chopped
    • 1 tablespoon taco seasoning
    • 1/4 teaspoon kosher salt

    Crispy Tortillas:

    • 1/4 cup avocado oil
    • 8 tortillas (you can use a grain-free cassava tortilla but you can use flour or corn too)

    Green Sauce:

    • 1 avocado
    • 1 jalapeno
    • 1 bunch cilantro
    • 1 lime, juiced
    • 1 clove garlic
    • 2 tablespoons avocado oil
    • 3 tablespoons water
    • Salt, to taste

    Toppings:

    • 2 cups refried beans warmed

    Instructions

    • First, start by combining all of the ingredients for the green sauce in a food processor, blend until smooth. Season with salt to taste. Refrigerate until ready to use.
    • Next, make the tostadas by heating the oil in a large skillet. Once hot, fry the tortillas for 30 seconds per side until golden and crisp. Transfer to a cooling rack over a kitchen towel to release excess oil.
    • Leaving the oil in the skillet and working in batches, add in half of shredded Brussels sprouts, cook for 4-5 minutes or until crispy. Remove with a slotted spoon and place on a plate. Add the additional 2 tablespoons of oil to the skillet and repeat with remaining sprouts. Add the corn, jalapeno, and onion to the skillet and cook for 3-5 minutes or until the onion is soft. Then, add in the taco seasoning and salt. Add the sprouts back to the skillet and heat another minute.
    • To serve, top each tortilla with a smear of refried beans, the Brussels sprout mixture and green sauce.
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  • Rewari says:

    I made this for dinner. It was delicious flavorful and filling. It was done in less than 20 minutes .

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