Vegetable Strudel - cooking recipe

Ingredients

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

Preparation

Cut carrot and red pepper into matchstick strips.
Dice onion and mushrooms; coarsely slice escarole.