Roasted Green Chile Peach Tostadas with Creamy Sauce
Crispy corn tortillas topped with refried black beans, fresh sliced peaches, and cherry tomatoes, finished with a creamy roasted green chile sauce made from tomatillos, avocado, and spinach. Optional cotija cheese adds tangy richness. A bright, seasonal dish balancing sweet fruit with smoky chiles and cooling herbs.
Ingredients
- 8 corn tortillas
- olive oil cooking spray
- 1 14-ounce can refried black beans
- 4 ripe peaches, pitted and sliced
- 1 cup cherry or grape tomatoes, halved
- ¼ cup pepitas, toasted
- ½ cup cotija cheese(optional)
- lime, sliced, for serving
- extra-virgin olive oil, for drizzling
- sea salt
- 5 tomatillos
- ½ yellow onion
- 2 garlic cloves, wrapped in foil
- 2 hatch green chilespoblano peppers1:1removes seasonal specificity
similar smoke and mild heat
- ¼ cup pepitas, toasted
- 1 small avocado
- 1 big handful spinach
- 1 lime, juiced
- extra-virgin olive oil, for drizzling
- honey, drizzle, optional(optional)
- sea salt
- black pepper, freshly ground
Instructions
- 1
Preheat oven to 450°F and line a baking sheet with parchment paper.
- 2
Remove husks from tomatillos and rinse. Place tomatillos, onion, and green chiles on baking sheet, drizzle with olive oil, add salt, and toss. Add wrapped garlic cloves. Roast until tomatillos are soft and chile skins lightly blacken, about 15 minutes. Cool slightly, then remove chile stems, ribbing, and loose skin. Peel garlic.
- 3
Combine roasted tomatillos, onion, green chiles, garlic, salt, and pepper in food processor and pulse. Add pepitas, avocado, spinach, and lime juice, then blend until smooth. Taste and adjust with olive oil, honey, salt, and pepper as needed. Chill.
- 4
Spray corn tortillas with olive oil, sprinkle with salt, and bake until crispy, 10 to 15 minutes.
- 5
Season refried beans with olive oil and salt if needed.
- 6
Assemble tostadas with beans, peaches, tomatoes, and green chile sauce. Top with pepitas and cotija cheese if using. Serve with lime slices.
Tips
Char vegetables on a grill as alternative to roasting if preferred.
Chill the green chile sauce ahead for best flavor development.
Check tortilla thickness when baking to avoid over-crisping.
Good to Know
Green chile sauce keeps refrigerated for 3 days. Assemble tostadas fresh to prevent sogginess.
Prepare green chile sauce and roast vegetables up to 1 day ahead. Toast tortillas and pepitas same day. Assemble just before serving.
Serve immediately with lime wedges on the side.
Common Mistakes
Don't over-roast tomatillos or they become mushy and lose texture in the sauce.
Don't skip cooling green chiles before handling to avoid burns and ensure proper skin removal.
Don't assemble tostadas too far ahead or tortillas will absorb moisture and soften.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
similar smoke and mild heat