Heat 1 tbsp. oil in large skillet over medium-high heat. Add pumpkin seeds. Cook, stirring occasionally, until toasted, about 8 minutes. Season with adobo; transfer to plate.
Heat remaining oil in skillet. Add green beans; cook until warmed through and crisp tender, 5-7 minutes.
Stir in lemon juice, sazonador total and reserved pumpkin seeds; season with adobo. Transfer to serving platter.
In a hurry? You can cut the toasting time of the pumpkin seeds in half and guarantee perfect crispy, crunchy results by cooking them in a microwave. To do, place seeds in microwave-safe bowl and toss with 1 tbsp. olive oil. Microwave on HIGH 4 minutes, stirring after every minute. Season the pepitas with adobo and relax!