Mexican Hot Dogs

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 hot dog 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.