Step 1

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.

Step 2

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.

Step 3

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.

Step 4

To serve, top each tortilla with a smear of refried beans, the Brussels sprout mixture and green sauce.