1 med. carrot
1 med. red pepper
1 med. onion
1/2 lb. mushrooms
1 head escarole (1/2 lb.)
butter
1/4 tsp. ground black pepper
1/4 tsp. dried thyme
1 (15-19 oz.) can red kidney beans
Salt
1/4 lb. Monterey Jack cheese, shredded (1 c.)
6 sheets phyllo
2 tbsp. dried bread crumbs
Paprika

About 1 1/4 hours before serving:

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

2. In non-stick 12-inch skillet over medium-high heat, cook carrot, red pepper and onion in 1 tbsp. butter for 3 minutes. Add escarole, black pepper, thyme and 1/4 tsp. salt; cook 2-3 minutes until tender-crisp. Remove to bowl.

3. In same skillet over high heat, cook mushrooms and 1/4 tsp. salt in 1 tbsp. butter until all juices are absorbed. Remove mushrooms to same bowl.

4. Rinse beans; drain well. Stir beans and cheese into vegetable mixture.

5. Preheat oven to 375 degrees. Melt 2 tbsp. butter. On work surface, place one sheet of phyllo (16x12 inch); brush very lightly with some butter; sprinkle with 2 tsp. bread crumbs. Continue layering phyllo, brushing each sheet with butter and sprinkling every other sheet with crumbs.

6. Starting along a long side of phyllo, spoon vegetable mixture to about 1/2 inch from edges to cover half of phyllo. From vegetable side, roll phyllo jelly-roll fashion.

7. Place roll, seam-side down, in jelly-roll pan. Brush with remaining melted butter. Sprinkle with paprika. Cut 12 slashes on top of strudel. Bake 25 to 30 minutes until golden.

8. Cool in pan 5 minutes. Slice to serve. Makes 6 main dish servings. Per serving: 320 calories; 14 grams fat; 17 milligrams cholesterol.