Preheat the oven to 350°F.
In a small saucepan, combine vegetable stew blend with water.
Bring to a boil, reduce heat to medium, and continue cooking for 15 to 20 minutes. Set aside.
In a separate bowl, combine black bean burger mix with water, let sit for 5 minutes.
Crumble rehydrated black bean burger into a heated, lightly oiled skillet.
Cook 5 to 6 minutes or until browned, turning frequently.
In a large bowl, combine pancake mix and water. Stir in prepared vegetable stew blend and prepared black bean burger crumbles.
Stir until well mixed.
Fill greased muffin tins 3⁄4 full. Bake for 12 to 18 minutes or until. golden brown.
