Vegetable Strudel - cooking recipe

Ingredients

1 medium sized carrot
1 medium sized red pepper
1 medium sized onion
1/2 lb. mushrooms
1 head escarole (1/2 lb.)
margarine
1/4 tsp. ground black pepper
1/4 tsp. dried thyme leaves
salt
1 (15 1/4 to 19 oz.) can red kidney beans
1/4 lb. Monterey Jack cheese, shredded (1 c.)
6 sheets phyllo
2 Tbsp. dried bread crumbs

Preparation

Cut carrots and red pepper into matchstick strips.
Dice onions and mushrooms; coarsely slice escarole.