- 1 Haas avocado, pitted and scooped
- 1 cup Mexican crema or sour cream
- Juice of 1 lime
- 1/2 teaspoon ground cumin
- Fat pinch of salt
Preheat oven to 375°F or an outdoor grill to medium.
Combine ingredients for the Avocado Crema in a food processor and process to smooth, transfer to bowl or a squirt-top bottle.
Combine salsa ingredients in a bowl.
Combine beans, water, Tabasco and cumin in a small pan over medium-low heat. Stir to combine and heat through.
Tightly wrap each hotdog with bacon barber pole-style.
To bake, arrange bacon-wrapped hot dogs on a wire rack set onto a rimmed baking pan. Bake until the bacon is crisp and the dogs are hot through, 18-20 minutes. If cooking on a grill, grill covered 15-18 minutes, turning occasionally.
Slather the insides of the toasted or grilled rolls with beans, nestle dogs in the buns and top with Fritos or chips, salsa and avocado crema.