3corn tortillas, each sliced into 6 wedges and lightly toasted
Blend all dressing ingredients with 1 tbsp water in a mini-chopper or blender; set aside.
Warm oil in a large skillet over medium heat. Cook celery, onion and garlic until onion softens, 4 to 5 minutes. Add broccoli and tomato paste. Cook, stirring occasionally, until tomato paste becomes fragrant, about 2 minutes. Sprinkle with taco seasoning. Add broth and cover. Cook until broccoli is tender, 3 to 4 minutes. Stir in spinach and beans. Let cool. If packing your lunch, place vegetable mixture and tortillas in separate resealable containers. Sprinkle vegetables with cheese and olives. When ready to eat, microwave vegetables for 30 to 40 seconds on high and top with tortillas and dressing.
426 calories per serving, 15.5 g fat (3.5 g saturated), 57.8 g carbs, 13.6 g fiber, 16.4 g protein