Hot dog con frijoles y guacamole

You know when you make Soft Pretzel Hot Dog Rolls, hot dogs aren't far behind.

Chilli Black Bean Hot Dogs with Jalapeno Salsa
slightly adapted from Donna Hay
Makes 4

For the Hot Dogs:
1 tablespoon olive oil
4 pork sausages
4 hot dog rolls (I used Soft Pretzel Hot Dog Rolls)
100g mozzarella cheese, grated

For the Chilli Black Beans:
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, peeled and minced
1 teaspoon sweet paprika
1 x 400g can crushed tomatoes
1 chile en adobo, finely chopped (If you don't have chiles en adobo, use 1 tablespoon of this Mexico Spicy Sauce)
2 teaspoons brown sugar
1/4 cup coriander leaves, finely chopped
1 x 400g can black beans, rinsed and drained
Salt (I used Himalaya Pink salt)

For the Jalapeno Salsa:
1/4 cup store-bought pickled sliced jalapenos
1/4 cup pickled jalapeno brine
1/2 cup coriander leaves, roughly chopped
2 spring onions, roughly chopped

To Serve:
Thick Greek yoghurt

Make the Jalapeno Salsa:
Put all the ingredients into a blender and blitz until smooth. Set aside.

Make the Chilli Black Beans:
Heat the oil in a large frying pan. Add the onions and cook on medium until softened, about 5 minutes. Add the garlic and paprika and cook for another minute. Add the tomatoes, chiles en adobo, brown sugar, beans and coriander. Season with salt and cook for 10 minutes until slightly thickened. Set aside and keep warm.

Cook the Sausages:
Put the oil into a frying pan over medium-high heat and cook the sausages until browned on all sides and cooked through.

Make the Hot Dogs:
Preheat the grill (broiler) to medium-high. Line a baking tray with foil.

Split the rolls and place a sausage into each roll. Arrange the dogs on the prepared baking tray. Top with a big spoonful of chilli black beans and sprinkle with mozzarella. Grill (broil) until the cheese has melted and is starting to brown a little. Spoon the jalapeno salsa over each hot dog and serve with small bowls of thick Greek yoghurt for drizzling or dolloping.