It's May 5, and though we don't really need an excuse to sit around drinking margaritas, Cinco de Mayo gives us the perfect opportunity. I'm guessing you've already got the margarita part covered, but you don't want to drink on an empty stomach. Here's a simple veggie quesadilla recipe you can throw together in no time. It's much lighter and healthier than your standard burrito or taco smothered in sour cream and loaded down with cheese and makes a great appetizer or party snack, so try it for your fiesta tonight.

Zesty Corn Quesadillas

Serves 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients

• 4 (7- to 8-inch) tortillas
• 1 cup low-fat Monterey Jack cheese, shredded
• 1 cup whole kernel white sweet corn
• 1/4 cup salsa
• 1 tbsp cilantro, chopped
• 3 cups baby spinach leaves, washed
• 2 cups mandarin orange segments
• 1/2 cup red onion, chopped
• 2 tbsp olive oil
• 2 tbsp white wine vinegar

Directions:

1. Heat a 10-inch ungreased skillet over medium heat.  Place one tortilla into skillet and cook until starting to brown; turn.

2. Fill one side of tortilla with 1/4 cup cheese, 1/4 cup corn, 1 tablespoon salsa and some cilantro.  Fold other half over cheese mixture.  Continue cooking until golden brown and cheese is melted. Repeat with remaining tortillas.

3. Combine spinach, oranges and red onion in bowl.  Combine oil, vinegar and reserved syrup.  Toss dressing with salad. Serve with quesadillas.

Recipe and photo courtesy of Just One More for Healthy Living, EatJustOneMore.com