Brussels Sprouts Tostadas

5 from 2 votes

A delicious way to incorporate brussels sprouts in a unique tostada recipe!

Prep Time15

Cook Time20

Total Time35

Servings:

¼ cup (59 ml) avocado oil
8 tortillas (you can use a grain-free cassava tortilla but you can use flour or corn too)

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.
1 avocado, 1 jalapeno, 1 bunch cilantro, 1 lime, 1 clove garlic, 2 tablespoons avocado oil, 3 tablespoons water, Salt
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.
1/4 cup avocado oil, 8 tortillas
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.
1 pound shredded Brussels sprouts, 2 tablespoons avocado oil, 1 cup fresh corn, 1-2 jalapenos, 1/2 yellow onion, 1 tablespoon taco seasoning, 1/4 teaspoon kosher salt
To serve, top each tortilla with a smear of refried beans, the Brussels sprout mixture and green sauce.
2 cups refried beans

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