When it comes to eating, the day after Thanksgiving is almost as exciting as the big day itself. Leftovers not only taste great, they are easy to incorporate into a new recipes because they’re already cooked and seasoned.
Because I can eat tacos every day of the week, I always look for new ingredients to put into a corn tortilla. Make sure you purchase organic, non-GMO corn tortillas. Also, because I am using Field Roast brand Apple Sage sausage, I added chopped fresh green apple garnish – it adds crunch and sweetness and is an unexpected delight on a taco. Top it off with colorful purple cabbage and a squeeze of lime, and you’ve got a nutritious, high fiber meal that will keep the digestion process in motion after your post-Thanksgiving feast. Enjoy!
Total Time: 25 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes
Serves: 2 people (2 tacos each)
- 2 links of Field Roast™ Brand Apple Sage Sausage, plastic wrapping removed, and chopped
- 1 c. diced cooked sweet potato
- ½ c. leftover stuffing
- ½ c. red cabbage, thinly sliced
- 4 T. chopped cilantro
- ½ granny smith apple, cored, diced small with skin on
- 1 lime
- 4 organic corn tortilla (or 8 if you like to make a double-tortilla taco
In non-stick frying pan, heat sausage, sweet potato cubes and stuffing until full heated through. There is no need to add oil because there is some oil in the sausage itself, but if you feel the mixture is too dry, you can add oil, vegan butter or broth.
Heat tortilla shells on stovetop or in microwave until warm.
Fill each taco shell with sausage, sweet potato, stuffing mixture. Top with chopped cabbage, cilantro and apple. Squeeze fresh lime on top and enjoy.