Cake! - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post is dedicated to cake!

If you like freshly baked cake as much as I do, today's post is sure to get your attention in a good way. Here are seven recipes (six cake recipes and one frosting recipe) to help you through the rest of the weekend, including Stuffed Piñata Cake and Rocky Road Cake. Enjoy!

THE CAKE

This recipe was given to my mom by a friend, who worked as a lawyer for years. She was married to an Episcopal priest; both were involved in the civil rights movement.

This recipe, as well as the next one (Rocky Road Cake), can be found in my e-cookbook Off the Wall Cooking.

1 package (18 oz.) yellow cake mix

1 egg, unbeaten

3/4 C oil

1 package (small) vanilla pudding

3/4 C sherry

Preheat oven at 350 degrees. Put ingredients in bowl. Beat for 5 minutes. Pour into greased tube cake pan or mold. Bake for 45 minutes.

ROCKY ROAD CAKE

Years ago, I'd gone back to school at the local junior college, something that eventually took way longer than I'd anticipated: a few years here (with repeated classes), a couple of semesters there, until I finally graduated in 2002. (Hooray!!!)

One of the classes that was required to graduate was a speech class. One week we had to give a demonstration speech. One of the students demonstrated how to make this cake. After her short demonstration, she passed out copies of the recipe along with pieces of cake. It’s absolutely delicious. The icing can be used on almost any kind of cake; it would be really good on carrot cake!

This recipe can also be found in my e-cookbook Off the Wall Cooking.

1 C chopped nuts

4 eggs

1 C raisins

1 C mayonnaise

1 C mini-marshmallows

1 C water

6 oz. package of chocolate

1 package (18.25 oz) Devil’s Food cake mix with pudding

Grease and flour 2 9” pans. Preheat oven to 350 degrees.

Mix first four ingredients in medium-size bowl.

In large bowl at low speed, mix cake mix, eggs, mayo and water until blended. Increase speed to medium and beat for 2 minutes. Stir the nut mixture into the cake batter, then pour into greased and floured pan. Bake at 350 degrees for 50 minutes. Cool in pan 15 minutes on cooling rack.

Icing (for Rocky Road Cake)

1 tsp. vanilla

1 stick butter

8 oz. cream cheese

1 box confectioners sugar

Place ingredients in bowl and cream together. When cake is cool, ice. ENJOY!

ROSEMARY, OLIVE OIL AND ORANGE CAKE

This comes from Yotam Ottolenghi in The New York Times cooking e-newsletter. Yotam wrote, “This is a very light cake, similar to a lemon drizzle but with a ton more flavor. The rosemary and orange add delicious floral notes. A fluted Bundt pan looks especially nice. Prepare the crystallized rosemary sprigs at least 6 to 8 hours (or the day before) before serving the cake, which will keep in a sealed container at room temperature for up to three days.”

Yield: 10 servings.

This was featured in “The Bright Magic of Citrus in the Baking Pan” and can be viewed online at here.

Ingredients

For the Crystallized Rosemary:

10 small rosemary sprigs, no more than 1 inch each in size (see note)

1 egg white, lightly whisked

2 teaspoons granulated or superfine sugar (caster sugar)

For the Cake:

About 2 tablespoons unsalted butter, softened, for greasing the pan

2 cups all-purpose flour (plain flour), more to flour the pan

3/4 cup extra-virgin olive oil

1/2 cup plus 1 teaspoon superfine sugar (caster sugar)

1 tablespoon finely grated orange zest (from about 1 1/2 oranges)

1 1/2 tablespoons packed finely chopped rosemary leaves

2 large eggs

1/2 cup sour cream

2 teaspoons baking powder

1/4 teaspoon salt

For the Orange Icing:

1 1/2 tablespoons freshly squeezed orange juice

2 1/2 teaspoons freshly squeezed lemon juice

1 3/4 cups sifted confectioners’ sugar, or 1 1/2 cups sifted icing sugar

Preparation

At least 6 hours before you plan to ice the cake, prepare the crystallized rosemary: Brush rosemary on all sides with a little of the egg white and then dip it in the sugar, so the needles are lightly coated on all sides. Set aside on a wire rack to dry. Repeat with remaining rosemary.

Make the cake: Heat oven to 325 degrees Fahrenheit. Generously grease a 9-inch/23-centimeter Bundt pan with half the butter and refrigerate for 10 minutes. Butter again, generously, and then flour it, tapping away the excess.

Put olive oil, superfine sugar, orange zest and chopped rosemary leaves in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until combined, then add eggs, one at a time. Whisk for another minute, until thick, then add sour cream and mix until combined on low speed. Scrape down the sides of the bowl and the whisk.

Sift flour, baking powder and salt together into a small bowl. Add the dry ingredients to the olive oil mixture and mix until combined. Increase speed to high and whisk for 1 minute.

Scrape batter into the Bundt pan and smooth the top with a small spatula. Bake for 30 to 35 minutes, or until cake is cooked and a skewer inserted into the middle comes out clean. Remove from oven and let cool for 10 minutes before inverting onto a serving plate. (You may want to trim the cake at this stage, if it rises unevenly, to allow it to sit flat on the plate.)

Prepare the icing: In a small bowl, whisk together orange juice, lemon juice and confectioners’ sugar until smooth. When the cake has cooled, drizzle icing on top, allowing it to drip down the sides of the cake, then top with the crystallized rosemary and serve.

STUFFED PINATA CAKE

This is from The Food Network, and begins, “Your guests will certainly be delighted by the sight of this bright cake. But make sure they don't put their cameras away too soon: once you cut into it, a candy surprise comes spilling out!”

Total: 3 hours 15 minutes; Active: 1 hour 5 minutes; Yield: 8 to 10; Level: Intermediate

To view this online, go to http://www.foodnetwork.com/recipes/stuffed-pinata-cake.

Ingredients

Frosting:

1 cup sugar

2 teaspoons freshly squeezed lemon juice

Pinch fine salt

6 large egg whites

4 sticks (1 pound) unsalted butter, cut into 1 1/2-inch chunks, at room temperature

5 cups sweetened shredded coconut

Filling and Decoration:

Blue, orange, yellow, purple and pink food coloring

2 cups of your favorite small and soft candies (none in wrappers), such as gummies or candy-covered chocolates

Cake:

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for greasing the pans

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon fine salt

1 cup whole milk, at room temperature

1 tablespoon pure vanilla extract

3 large eggs plus 1 large egg yolk, at room temperature

1 1/2 cups sugar

DirectionsFor the cake: Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans with butter and line the bottom of each with parchment.

Whisk together the flour, baking powder and salt in a medium bowl. Whisk the milk, vanilla, eggs and egg yolk together in another medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium high until light and fluffy. Add about a third of the flour mixture and beat on medium low until incorporated. Now add a third of the egg-milk mixture and continue to beat on medium low until incorporated, scraping down the sides of the bowl as needed. Repeat with the remaining flour and egg-milk mixtures, finishing with the flour.

Divide the cake batter evenly between the prepared cake pans and bake until the cake bounces back when pressed and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool completely in the cake pans on a rack.

For the frosting: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water.

Add the sugar, lemon juice, salt and egg whites to the mixer bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes.

Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. After all the butter is added, continue beating on medium-high speed. The mixture will deflate and appear curdled. Continue beating until the frosting comes back together to a smooth and spreadable consistency. (If the frosting is very soft or begins to break, refrigerate until set but still spreadable, then beat until light before using.)

For the filling and decoration: Dye the coconut: Have ready 5 resealable plastic bags or plastic containers. Put 1 1/2 cups of the coconut in one container with 6 to 8 drops of blue food coloring. Put 1 cup of coconut in the second container with 5 to 6 drops of orange food coloring, 1 cup of coconut in the third with 5 to 6 drops yellow food coloring and 1 cup of coconut in the fourth with 6 to 8 drops purple food coloring. Put the remaining 1/2 cup coconut in the fifth container with 4 to 5 drops pink food coloring. Seal each container and shake vigorously until the coconut is evenly dyed. Add more food coloring 1 drop at a time as needed to get bright, vibrant colors.

Assemble the cake: Cut a 4-inch circle out of the center of each cake (reserve the small cut-out cake rounds). Put one of the cake rings on a cake stand or serving platter and frost with about 1 cup of frosting. Put the other cake ring on top and push down slightly. Fill the hole with candy. Cut one of the reserved cake rounds in half horizontally to make 2 thinner rounds. Use one to fill the hole on top of the cake. Frost the top and sides of the cake with the remaining frosting.

Cut a strip of parchment about 30 inches long and 3 inches wide. Wrap this parchment around the cake like a collar, leaving 1 inch of frosting exposed around the bottom perimeter of the cake. Pack some of the blue coconut onto the exposed frosting to make your first strip of color. Lift the collar up another 1 inch and do the same with the orange coconut. Remove the collar and fill the remaining inch of frosting with the yellow coconut. For the top, make 1-inch-wide rings, starting on the outside and working your way in, with the purple, pink, blue and orange coconut until the top is completely covered. Let sit at room temperature for at least 1 hour before serving.

STRAWBERRY COUNTRY CAKE

This is from Ina Garten, star of The Food Network’s Barefoot Contessa. Total Time: 1 hr 15 min; Prep: 30 min; Cook: 45 min; Yield: 2 (8-inch) cakes; Level: Intermediate

Read more at: http://www.foodnetwork.com/recipes/ina-garten/strawberry-country-cake-recipe.html?oc=linkback.

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

2 cups sugar

4 extra-large eggs, at room temperature

3/4 cup sour cream, at room temperature

1/2 teaspoon grated lemon zest

1/2 teaspoon grated orange zest

1/2 teaspoon pure vanilla extract

2 cups all-purpose flour

1/4 cup cornstarch

1/2 teaspoon kosher salt

1 teaspoon baking soda

For the filling for each cake:

1 cup (1/2 pint) heavy cream, chilled

3 tablespoons sugar

1/2 teaspoon pure vanilla extract

1 pint fresh strawberries, hulled and sliced

Directions

Preheat the oven to 350 degrees F.

Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.

Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.

Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.

To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.

GRANNY’S CHOCOLATE CAKE

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This cake recipe was adapted from the chef Larry Forgione, who served his grandmother's cake recipe at his restaurant An American Place. The dessert proved so popular that every time he tried to take it off of the menu, he said his customers threatened to riot. It's a perfect proportion of crumb to buttercream, ideal for birthdays or other celebrations where layer cake is required.”

Yield: 8 to 10 servings; Time: 1 1/2 hours, plus cooling

This was featured in “Endangered: The Beloved American Layer Cake” and can be viewed online here.

Ingredients

Butter and flour for preparing pans

2 1/2 cups all-purpose flour

1 teaspoon baking soda

q/w teaspoon baking powder

1/2 teaspoon salt

1 1/4 cups buttermilk

1 teaspoon vanilla extract

11 tablespoons unsalted butter, at room temperature

1 1/2 cups sugar

2 large eggs

4 ounces unsweetened chocolate, melted

Chocolate frosting (see recipe, which follows)

Preparation

Preheat oven to 350 degrees. Butter 3 9-inch round cake pans, and line the bottoms with wax or parchment paper. Lightly butter the paper. Dust pans with flour, and shake out excess.

Sift together the flour, baking soda, baking powder and salt. In a small bowl, combine buttermilk and vanilla.

In a large bowl, using an electric mixer set at medium-high speed, cream the butter. Slowly add the sugar, and continue beating until well blended and light colored. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with the buttermilk mixture in 2 or 3 additions, beating well after each addition. Beat in the melted chocolate until well blended. Spoon batter into prepared pans, and smooth tops with a rubber spatula.

Bake for 30 to 35 minutes, or until a toothpick inserted in center of a cake layer comes out clean. Let cake layers cool in the pans on wire racks for 10 minutes, then invert onto other racks and peel off the paper. Invert again, and let cool completely on the racks. Frost with chocolate frosting.

CHOCOLATE FROSTING

This is also from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Here is a buttercream frosting like your grandmother might have made. Pair it with chocolate cake for a rich birthday treat.”

Yield: 2 cups; Time: 20 minutes.

This was also featured in “Endangered: The Beloved American Layer Cake” and can be viewed online here.

Ingredients

2 1/2 sticks unsalted butter

1/4 cup unsweetened cocoa powder

1 cup confectioners' sugar, sifted

1/2 teaspoon salt

1 teaspoon vanilla extract

6 egg yolks

1 1/4 pounds semisweet chocolate, melted and cooled

Preparation

In a saucepan over medium heat, melt butter with 1/3 cup water and the cocoa, stirring until smooth. Remove from heat, and let cool.

Add confectioners' sugar, salt and vanilla, and stir until smooth. Stir in egg yolks until smooth, and then chocolate. Use immediately.

Taco Tuesday

Time for another Taco Tuesday. Here are today's six vegetarian tacos, including Butternut Squash Tacos with Cranberry-Jalapeño Relish and Spicy Thai Tacos. Enjoy!

LOADED GUACAMOLE VEGETARIAN TACOS

This is from Karen, the Soup Addict. Karen wrote, “Veggie-loaded with lots of guacamole, black beans, corn, and peppers, these vegetarian tacos are full-on yummy.”

Prep Time: 20 minutes; Cook Time: 8 minutes; Total Time: 28 minutes; Serves: 6 tacos.

This can be viewed online at http://soupaddict.com/2014/06/loaded-guacamole-vegetarian-tacos/.

Ingredients

for the guacamole

2 avocados, pit and skin removed, roughly chopped

1/2 of a lime

1/2 of a lemon

1/4 salt (plus extra as needed)

1/3 cup corn kernels (raw, from about 1/2 of a large cob, or thawed from frozen)

1/4 cup red bell pepper, diced

2 tablespoons diced poblano pepper

1 tablespoon diced red onion

1 tablespoon diced jalapeño pepper

2 teaspoons minced cilantro

1 clove garlic, minced

for the black beans

1 can black beans (15 ounces)

1/3 cup corn kerns (raw, from 1/2 of a large cob, or thawed from frozen)

1/4 cup red bell pepper, diced

1/4 cup poblano peppers, diced

1/2 teaspoon ground cumin

for the tacos

6 small flour or soft corn tortillas

2 cups chopped iceberg or romaine lettuce

1 tablespoon minced cilantro

hot sauce, such as Cholula or Sriracha (optional)

lime and/or lemon wedges

Instructions

prepare the guacamole

Mash the avocado in a medium bowl with a fork (or molcajete) until it reaches your desired consistency, chunky or smooth. Add a small squeeze each of lime and lemon juice, along with 1/4 teaspoon salt. Mix well and taste. Add more lime juice, lemon juice, and salt as you like. Stir in the remaining guacamole ingredients. (To make ahead, cover the bowl with plastic wrap and press gently against the guacamole. The entire surface of the guac should be touching and covered by the wrap, to keep air out. Then, cover the bowl with a second sheet of wrap, and refrigerate.)

prepare the black beans

Add all of the black bean ingredients to a 2 quart sauce pot and heat over medium-low until hot. Turn off the heat and allow to cool to a very warm, eatable temp (a few minutes should do it).

assemble

If the tortillas are not soft and pliable (or if you like your tortillas warm), stack them on a microwaveable plate, separated with paper towels, and heat for 20 to 30 seconds.

Line half of each tortilla with lettuce. Spoon the black bean mixture over the lettuce (on half of the tortilla). Spoon guacamole on the other half. Top with a few shakes of hot sauce (optional) and a sprinkle of cilantro. Serve with lemon and lime wedges.

BUTTERNUT SQUASH TACOS WITH CRANBERRY-JALAPENO RELISH

Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: 4-6 servings; Serving Size: 2-3 tacos

Relish adapted from The New York Times

Read more at http://ohmyveggies.com/butternut-squash-tacos-with-cranberry-jalapeno-relish/

Ingredients

1 medium butternut squash, peeled and cut into 1/2-inch cubes

2 tablespoons olive oil

1 teaspoon salt

12 small corn tortillas

2 cups cooked black beans

For the Cranberry-Jalapeño Relish:

1 (12-ounce) package fresh cranberries

1 1/2 pounds tart apples, peeled and cut into 1/2-inch cubes

1/2 cup sugar

2 tablespoons apple cider vinegar

1 jalapeño pepper, seeded and minced

1 tablespoon minced fresh ginger

Instructions

Preheat oven to 450°F.

In a large bowl, toss together the butternut squash, olive oil and salt. Spread on a parchment-lined baking sheet in an even layer and roast until tender, 20-30 minutes, tossing once halfway through.

Meanwhile, prepare the Cranberry-Jalapeño Relish. In a medium saucepan over medium heat, combine the cranberries, apples, sugar and apple cider vinegar. Cook, stirring frequently, until sugar has dissolved. Raise the heat to medium-high and cook, stirring constantly, until cranberries start to pop and mixture has thickened, 5-7 minutes. Stir in the jalapeño and ginger and remove from heat.

Warm the corn tortillas according to package directions. Serve the tortillas stuffed with the butternut squash and black beans, and topped with the Cranberry-Jalapeño Relish.

Notes

Both the butternut squash and relish can be made ahead of time! Just reheat the butternut squash before stuffing it into the tortillas.

TASTY BLACK BEANS AND CORN TACOS

This also comes from Vegetarian Times, and begins, "Filled with beans and vegetables, these healthful tacos will be a kid’s favorite." Makes 12 tacos.

To view this online, click here.

Ingredients:

Black Beans and Corn Filling

1 15-oz. can black beans, drained and rinsed

1 medium-sized zucchini, diced

1 cup frozen corn kernels

1/2 cup mild enchilada sauce

Tortillas

12 6- to 8-inch corn or flour tortillas

Toppings, Optional

Note: No toppings were listed, but I would suggest shredded cheese, lettuce, tomatoes, and/or sour cream. A diced avocado would be nice, too. Or if there's something else that you love to top your tacos with, go for it! Just one thing: Enjoy!

Instructions:

To make Black Beans and Corn Filling: Put all ingredients into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover, and cook for approximately 8 to 10 minutes, stirring often, until heated through.

To prepare Tortillas: Preheat a cast-iron skillet or griddle on stove over medium-high heat. Lay tortillas in single layer on skillet or griddle for about 10 seconds. Turn and warm other side. Remove from heat, and wrap in a napkin or dishcloth until ready to assemble tacos.

To assemble, set a tortilla on a plate, and spoon on some filling. Top as desired, roll up and eat.

Nutrition Information: Calories: 100; Protein: 4 g; Total Fat: 1 g; Saturated Fat: g; Carbohydrates: 22 g; Cholesterol: mg; Sodium: 170 mg; Fiber: 4 g; Sugar: 1 g

SPICY THAI TACOS

I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found http://ohmyveggies.com/vegetarian-taco-recipes/>here.

This from Spabettie and can be viewed online at https://www.spabettie.com/2012/09/18/spicy-thai-tacos-taco-tuesday/. This recipe is dairy and gluten free, and vegan.

Ingredients

1/2 cup peanut butter

1 tablespoon sriracha

1 tablespoon sesame oil

juice of 1 lime

1 tablespoon tamari

1 clove garlic, minced fine

1 teaspoon chili powder

1 block extra firm tofu, cut into strips

fresh corn, cut from cob

broccoli slaw

corn tortillas

Directions:

In a small bowl, whisk together peanut butter, sriracha, sesame oil, lime juice, tamari, garlic, and chili powder. Arrange tofu strips on (prepared – silpat, parchment or spray) baking sheet, brush with marinade to coat completely (you will have extra marinade for sauce). Bake at 325 for 25 minutes – can also be grilled on an outdoor grill.

Serve in corn tortillas with fresh corn and broccoli slaw as garnish, drizzled with remaining marinade.

JAMAICAN CURRIED TEMPEH TACOS

This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.

To view this online, click here.

Ingredients:

1 Tbs. peanut oil

1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)

1 8-oz. pkg. tempeh, cut into 1/2-inch cubes

1/2 cup unsweetened pineapple juice

2 Tbs. chopped cilantro

2 1/2 tsp. curry powder

1 1/2 tsp. grated fresh ginger

1 Tbs. lime juice

1 tsp. grated lime zest

4 6-inch corn or flour tortillas, warmed

1/4 cup chopped red bell pepper

1/2 cup curly mustard greens, finely chopped

2 Tbs. chopped peanuts, optional

Instructions:

Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.

Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.

Nutrition Information: Calories: 220; Protein: 14 g; Total Fat: 7.5 g; Saturated Fat: 1.5 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 313 mg; Fiber: 7 g; Sugar: 6 g

MUSHROOM, CORN AND POBLANO SOFT TACOS WITH AVOCADO CREAM

I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found http://ohmyveggies.com/vegetarian-taco-recipes/>here.

From Garnish with Lemon. View this online at http://www.garnishwithlemon.com/mushroom-corn-and-poblano-soft-tacos-with-avocado-cream/ Yields 5.

Ingredients

2 tablespoons olive oil, divided

1 (8-ounce) package mushrooms, sliced

1 cup chopped onion

1 teaspoon dried oregano

1 garlic clove, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 large poblano pepper, seeded and chopped (about 1/2 cup)

1 1/2 cups fresh or frozen corn

1 (14.5-ounce) can black beans, rinsed and drained

1/2 cup salsa

2 tablespoons fresh lime juice, divided

1 teaspoon hot sauce (or more, depending on your preference)

Kosher salt

10 taco-sized corn or flour tortillas

1 ripe avocado, peeled, pitted and diced

1/2 cup sour cream

Chopped fresh cilantro, for garnish

Directions:

Heat 1 tablespoon oil in a large skillet over medium heat. Add mushrooms to the pan and cook for 5 minutes, stirring occasionally. Add remaining tablespoon of oil to the pan. Stir in onions, oregano, garlic, chili powder, cumin and poblano pepper and cook for another 5 minutes, stirring occasionally. Add corn and beans to the skillet and cook for 5 minutes, stirring occasionally. Remove pan from heat and stir in salsa, 1 tablespoon lime juice and hot sauce. Season to taste with salt.

Place avocado, sour cream and remaining lime juice in a blender and blend until smooth. If avocado cream is too thick, add additional lime juice to reach desired consistency. Season to taste with salt.

Warm tortillas according to package directions. Spoon mushroom mixture into tortillas, garnish with avocado cream and chopped cilantro. Serve.