Sonoran Hot Dogs with Bacon and Pinto Beans

Bacon-wrapped hot dogs, pinto beans, onions, tomato, jalapeños, cheese, and sauces all have a place in these Sonoran hot dogs. Around The Fire Cooking builds each bun in layers, with the toppings added in the order called for in the recipe.

Watch How to Make It

The prep starts with diced onion and tomato plus jalapeños cut into coins. Then the hot dogs are wrapped in bacon, seasoned, and secured before the onions and beans are prepared.

Why You'll Love This Recipe

This recipe uses hot dogs or sausages wrapped in bacon and seasoned with a favorite seasoning. Pinto beans, sautéed onion, tomato, shredded Colby Jack cheese, jalapeños, sriracha mayo, and crema mexicana are added to the bun after that.

The onion is cooked in butter until it begins to brown and becomes transparent. The pinto beans are heated with chicken bouillon, giving them a place in the finished layers alongside the bacon-wrapped hot dog.

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Ingredients You'll Need

Start with one pack of hot dogs or sausages and one pack of hot dog buns. The recipe also calls for 16 ounces of bacon to wrap around the hot dogs before they are added to the buns.

For the toppings, use one sweet yellow onion, one tomato, three jalapeños, one can of pinto beans, and one cup of shredded Colby Jack cheese. Keep sriracha mayo and crema mexicana on hand for the sauces.

A quarter stick of butter is used for the onions, and 1/2 teaspoon of chicken bouillon goes into the pinto beans. Use your favorite seasoning on the bacon-wrapped hot dogs before securing the bacon with toothpicks.

How To Make It

Dice your onion and tomato, chop jalapeños into coins. Wrap hotdogs in bacon and season with your favorite seasoning and secure with a toothpick.

Sauté onions in 1/4 stick of butter until they begin to brown and are transparent. Heat pinto beans in a pot with a little chicken bouillon for flavor.

Layer hotdog bun with pinto beans, then hotdog, then onions and tomatoes, cheese, jalapeños and then sauce. There you have it. You just made a Sonoran Dog.

Hope you enjoy. Serving & Variations

Serve the finished Sonoran dogs after adding the sauces. Each bun includes the pinto beans first, followed by the bacon-wrapped hot dog, onions, tomatoes, cheese, jalapeños, and sauces.

The recipe uses either hot dogs or sausages, so choose one pack of either for the bacon wrapping step. Favorite seasoning is also part of the creator's method, used on the bacon-wrapped hot dogs before they are secured with toothpicks.

Wrapping Up

These Sonoran dogs bring bacon-wrapped hot dogs together with pinto beans, sautéed onions, tomatoes, cheese, jalapeños, sriracha mayo, and crema mexicana in a hot dog bun. Recipe created by Around The Fire Cooking for Trust Me Try It.

Sonoran Hot Dogs with Bacon and Pinto Beans

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Ingredients

• 1 pack of hotdogs or sausages
• 1 pack hotdog buns
• 16 oz bacon
• 1 sweet yellow onion
• 1 tomato
• 3 jalapeños
• 1 can pinto beans
• 1 cup shredded Colby Jack cheese
• Siracha mayo
• Crema mexicana
• 1/2 tsp chicken bouillon

Instructions

• Dice your onion and tomato, chop jalapeños into coins.
• Wrap hotdogs in bacon and season with your favorite seasoning and secure with a toothpick.
• Sauté onions in 1/4 stick of butter until they begin to brown and are transparent.
• Heat pinto beans in a pot with a little chicken bouillon for flavor.
• Layer hotdog bun with pinto beans, then hotdog, then onions and tomatoes, cheese, jalapeños and then sauce.
• There you have it. You just made a Sonoran Dog.
• Hope you enjoy.