Arrange eight crisp blue-corn tostadas on a platter, each topped with glossy emerald green beans, avocado slices, peach ribbons, white cotija, toasted pepitas, and cilantro. Drizzle the bright green aguachile around the tostadas for a colorful, artful finish.

Green Bean Aguachile Tostadas with Peach & Pepita Crunch

Name: Green Bean Aguachile Tostadas with Peach & Pepita Crunch
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 ounces green beans trimmed and cut into 2-inch pieces; 8 small blue corn tortillas; 2 medium tomatillos husked, rinsed, and quartered; 1 large firm-ripe peach halved; slice one half and reserve the other half for the sauce; 1 large avocado thinly sliced; 1/4 small red onion very thinly sliced; 1/4 cup fresh cilantro use leaves and tender stems; 1 serrano chile stemmed and seeded for a milder sauce; 1 garlic clove peeled; 2 limes juiced; serve with extra lime wedges; 1/3 cup cotija cheese crumbled; 1/4 cup pepitas; 1 tablespoon neutral oil divided; 1 1/2 teaspoons kosher salt divided

Snappy green beans, peach and chile-lime aguachile crown crisp tostadas.

Category Appetizer

Prep 20 minutes

Cook 12 minutes

Style Mexican

Technique Blanching

Diet Friendly Vegetarian

Daily recipe · September 14, 2026

A little about this dish

This vegetarian riff on aguachile swaps seafood for briefly blanched green beans, which stay crisp while soaking up a vivid tomatillo, lime, cilantro, and serrano sauce. Late-season peach balances the chile’s brightness, while avocado, cotija, and toasted pepitas add creamy, salty, and nutty contrast over crisp corn tostadas.

Ingredients (for 4)

Green beans — 12 ounces — trimmed and cut into 2-inch pieces
Small blue corn tortillas — 8
Medium tomatillos — 2 — husked, rinsed, and quartered
Large firm-ripe peach — 1 — halved; slice one half and reserve the other half for the sauce
Large avocado — 1 — thinly sliced
Small red onion — 1/4 — very thinly sliced
Fresh cilantro — 1/4 cup — use leaves and tender stems
Serrano chile — 1 — stemmed and seeded for a milder sauce
Garlic clove — 1 — peeled
Limes — 2 — juiced; serve with extra lime wedges
Cotija cheese — 1/3 cup — crumbled
Pepitas — 1/4 cup
Neutral oil — 1 tablespoon — divided
Kosher salt — 1 1/2 teaspoons — divided

Preparation

Step 1 — 🔥🌽✨

Heat the oven to 425°F. Arrange the tortillas on a baking sheet, brush with half the oil, and sprinkle with a pinch of salt. Bake for 8–10 minutes, turning once, until crisp and lightly golden.
Step 2 — 🌰🍳🤎

Toast the pepitas in a dry skillet over medium heat for 2–3 minutes, stirring often, until fragrant and lightly browned. Transfer to a plate to cool.
Step 3 — 🫛💧❄️

Bring a large pot of salted water to a boil. Add the green beans and cook for 2 minutes. Transfer them to an ice bath, then drain and pat dry.
Step 4 — 🍑🌶️🥣

Blend the tomatillos, half the peach, cilantro, serrano, garlic, lime juice, and 1/2 teaspoon salt until smooth and pourable. Add 1 tablespoon cold water if needed.
Step 5 — 🧅🥗⏱️

Toss the green beans and sliced red onion with the remaining oil and about 1/2 cup of the aguachile. Let them marinate for 10 minutes.
Step 6 — 🥑🌽🍽️

Arrange two tostadas per person. Top each with the marinated green beans and onion, sliced avocado, and thin slices of the reserved peach.
Step 7 — 🧀🍋🌿

Top with cotija, toasted pepitas, cilantro leaves, a drizzle of the remaining aguachile, and lime wedges. Serve immediately while crisp.

A final fox tip

Aguachile is traditionally made with seafood cured in chile-lime liquid; this produce-forward version keeps the green beans crisp with a brief blanch. For a vegan variation, replace cotija with a pinch of flaky salt or a dairy-free cheese. Children can help arrange the tostadas and scatter the pepitas. The estimate is approximately 300 calories per serving.