Spicy Vegetable Strudel - Wesson

Spicy Vegetable Strudel - Wesson

Prep Time

20 minutes

Cook Time

25 minutes

Total Time

1 hours 5 minutes

Yields

8

Directions

  1. Heat 3 tbsp Wesson Corn Oil in a large skillet over medium and sauté onion until transparent.
  2. Add garlic, oregano, cumin, and hot pepper and sauté 2 more minutes.
  3. Add tomatoes, bell pepper, and carrots and cook 4 minutes, until carrots are tender.
  4. Stir in corn, lentils, black beans, ¾ cup shredded cheese, and cilantro, then season with salt and set aside.
  5. Preheat oven to 375°F.
  6. On a parchment-lined surface, place one sheet of phyllo pastry and brush with oil.
  7. Sprinkle evenly with 1/6 of the breadcrumbs and top with another sheet of phyllo.
  8. Repeat layering until all six sheets are stacked together.
  9. Spoon veggie mixture 2” from the bottom along the long side of pastry, shaping into a loaf and leaving 2” on either end.
  10. Using parchment as a guide, carefully roll pastry away from you to form a log and fold ends under.
  11. Lift strudel with parchment onto a baking sheet, brush with Wesson Corn Oil, and sprinkle with remaining ¼ cup shredded cheese.
  12. Bake 20–25 minutes, or until pastry is golden and crisp.

Ingredients

  • 1/2 cup Wesson Corn Oil, divided
  • 1 large Onion, diced
  • 2 cloves Garlic, minced
  • 1 tsp Oregano, dried
  • 1 tsp Cumin, ground
  • 1/2–1 Serrano or Scotch bonnet pepper, seeds removed and finely diced
  • 1 cup Tomatoes, diced
  • 1/2 cup Bell pepper, diced
  • 2 large Carrots, peeled and shredded
  • 1 cup Corn, frozen
  • 1 cup Lentils, canned, drained and rinsed
  • 1 cup Black beans, drained and rinsed
  • 1 cup Monterey Jack cheese, shredded, divided
  • 1/4 cup Cilantro, fresh, chopped
  • 1/3 cup Breadcrumbs, spicy or seasoned
  • 6 sheets Phyllo pastry
  • Salt, to taste