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Export 14 ingredients for grocery delivery
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.