1 med. carrot, cut into julliene strips
1 red bell pepper, cut into julliene strips
1 med. onion, chopped
1/2 lb. escarole, coarsely chopped
3 tbsp. butter, divided
1/4 tsp. dried thyme leaves
16 oz. can red kidney beans, rinsed and well drained
1/4 lb. Monterey Jack, shredded
6 sheets phyllo dough, thawed
2 tbsp. dry bread crumbs
Paprika

In large skillet, in 1 tablespoon butter, cook carrot, red pepper, and onion 3 minutes. Add escarole, black pepper to taste, thyme, 1/2 teaspoon salt; cook 2 to 3 minutes. Remove to bowl. Stir in beans and cheese. On work surface, place one sheet phyllo (keeping rest of dough covered with damp cloth). Melt 2 tablespoons butter. Brush phyllo lightly with butter; sprinkle with 2 teaspoons bread crumbs. Continue layering phyllo, brushing each sheet with butter and sprinkling every other sheet with crumbs. Spread vegetable mixture on half of the phyllo. From vegetable side, roll up jelly-roll fashion. Place seam-side down on cookie sheet. Brush with remaining butter. Sprinkle with paprika. Make 12 slashes on top. Bake at 375 degrees, 25 to 30 minutes.