Steak Fajitas Wrapped in Chard with Taco Ranch Corn and Black Beans

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Feeling like a little Mexican food tonight? I’ve got a low carb version for you. It’s flavorful without the added calories of a tortilla. But trust me, the steak and beans with all their protein are quite filling. You won’t miss the tortilla at all!

The trick to cooking the steak perfectly is to get a screaming hot pan ready. Cook the steak in small batches so you get a nice sear on each piece. If you overfill the pan, your steak will just boil. Gross!


Get plenty of seasoning on that steak. Don’t skimp!

By the way, even though this recipe calls for steak, you won’t believe how cheaply this can be made. I bought two giant pieces of sirloin tip steak for $3.00 at my local grocery store. The trick to this tough cut of meat is to cut it into small strips and cook it on really high heat, but don’t overcook. Then, it will melt in your mouth!


For the corn and black bean side, you won’t believe how much difference the ranch seasoning makes.


This recipe makes a LOT of food. My family likes to eat! And leftovers are also yummy!

If you like what you see, give this article a like, share it on Facebook, Instagram, and Pinterest, and leave a comment below! I love hearing from you!

Happy cooking,


Note* I cook from scratch and make my own seasonings with no salt. If you are using packaged seasonings, you may want to omit the extra salt!!!

Recipe for…Steak Fajitas Wrapped in Chard

16 oz sirloin tip steak, cut into thin strips

1 medium onion, sliced into strips

1 green or red bell pepper, sliced into strips

1 ½ tbs taco seasoning

½ tsp salt

1 tbs canola oil

5 large Swiss chard leaves, de-stemmed

Pour canola oil into a large skillet and turn up to high. Let the pan heat up until the oil begins to move and swirl. Season the steak strips with 1 tbs taco seasoning and salt. Place steak strips in one even layer in the pan. Work in batches of about 10-15 strips so as not to overcrowd the pan. Sear on each side 2-3 minutes. Set aside each batch on a plate until all steak is cooked. In the leftover oil, put the onion and bell pepper into the pan with a pinch of salt and the rest of the taco seasoning. Saute until tender, about 3-4 minutes. Take pan off the heat and add steak back to the pan with the onion and pepper. Spoon mixture into a chard leaf and roll up.

Recipe for…Taco Ranch Corn and Black Beans

1 tbs olive oil

1 15 oz can sweet niblet corn, drained

1 15 oz can black beans, drained

½ onion, chopped

½ bell pepper, chopped

1 tbs taco seasoning

1tbs ranch seasoning

¼ cup chopped fresh cilantro (stems and leaves)

½ lime

¼  tsp salt

In a medium sauce pan, heat olive oil on medium high. Add chopped onion and pepper and saute until tender. Add drained corn and black beans to the pot along with salt, taco and ranch seasoning. Stir and cook about 3-4 minutes. Lower the heat to medium low and add the cilantro, zest of half a lime and juice of half a lime. Cook another 2 minutes for the flavors to meld.




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