Sonoran Hot Dog

2 kosher or other high end beef franks
2 slices bacon
2 hot dog buns
1 (15 ounces) can undrained pinto beans
½ mashed avocado or ½ cup guacamole (Optional)
½ cup shredded cheddar or jack cheese
mustard
ketchup
pico de gallo
mayonnaise

1

Wrap hot dog with bacon in a spiral securing bacon with toothpicks. Place prepared hot dogs back into refrigerator and let sit for at least an hour.

2

Preheat grill or stove top skillet to medium high. Heat pinto beans in sauté pan until hot.

3

Grill hot dogs until bacon is browned well. Watching for flair ups from bacon grease. Turning frequently. Remove from grill onto a paper towel.

4

Spread the hot pinto beans, cheese and the optional avocado in the bun. Next, pack each bun with the cooked hot dog and then top with the remaining toppings: mustard, Ketchup, Pico de gallo, Mayonnaise.

5

Serve with remaining beans on the side.