Mexican Tostadas with Salsa Shredded Chicken

For the Salsa Chicken: Combine 2 chicken breasts and 1 jar of salsa. Cook in an Instant Pot for 12 minutes, then let it naturally release the pressure to keep it juicy. Alternatively, use a slow cooker for 7-8 hours on low or 3-4 hours on high. Once cooked, shred the chicken and add it back to the salsa to serve.

For the Tostadas: Preheat oven to 400 degrees Fahrenheit. Bake tortillas (e.g., Siete Foods almond flour tortillas) for approximately 5 minutes or until crispy and light golden brown. Spread black refried beans over the baked tortillas and sprinkle with shredded Mexican cheese. Bake for another 5 minutes or until the cheese is melted. Top the tostadas with the salsa shredded chicken (or leave it off for a vegetarian option!), shredded lettuce, diced tomato, sliced avocado, chopped green onion, and fresh cilantro. Finish with hot sauce and enjoy!