Vegan Pancake Tacos

• 1 cup Partake Classic Pancake & Waffle Mix
• ⅔ cup water

Roasted Sweet Potatoes

• 2 medium sweet potatoes, peeled and diced 
• 2 tablespoons olive oil
• Salt and pepper to taste

Black Bean and Corn Mix

• 15 oz. canned black beans, rinsed and drained
• 15 oz. canned corn, drained (You can also use thawed frozen or fresh corn.)
• 3/4 cup red onion, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon garlic, minced 
• 1 teaspoon chili powder

Garnish

• 1 avocado, chopped 
• 2 limes cut into wedges
• 2 tablespoons fresh cilantro, chopped

Instructions:

1. Preheat skillet or griddle over medium heat.
2. Stir Partake mix and water in a bowl until fully combined.
3. Cook over medium high heat on a preheated, greased skillet. Flip once, and serve when golden brown.

Sweet Potatoes:

1. Preheat your oven to 425F degrees. Line a baking sheet with foil and spray with nonstick cooking spray. Wash your potatoes, then peel and cut them into bite-sized pieces.
2. Toss or drizzle potatoes with 2 tablespoons of olive oil and add to baking sheet in a single layer. 
3. Bake for 20 - 25 minutes, stirring halfway through. 
4. When complete, sprinkle and toss with salt and pepper.

Black Beans and Corn:

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Saute chopped onion for about 5 minutes, or until tender. Add the minced garlic to the pan and stir for 30 seconds.
2. Add the chili powder, drained black beans, and corn to the pan and cook for about 2-3 minutes. Add the roasted sweet potatoes and chopped cilantro to the pan and stir to combine then remove from heat.

Assemble: