If you read my blog regularly, you know I really can’t stand measurements. And I know people can’t stand me because I can’t stand measurements! So I’m super sorry (not sorry) for this measurement-less recipe, but I mean come on…these are hot dogs. Pile it high!

Basically all of my favorite things are co-existing on this hot dog. Creamy avocado, baked sweet potato fries, zesty black bean and corn salsa, covered in queso all on top of a HOT DOG.

I’d like to think that there’s nothing missing here…

100 % beef hot dogs
hot dog buns
store bought queso, heated
tomatoes, diced
avocado, cut into large chunks

for the black bean corn salsa:
3 ears of corn, husked and shaved off the cob
1 can black beans, rinsed and drained
1/2 jalapeno, seeded and minced
1/3 cup fresh cilantro, chopped
zest and juice from 1 lime
salt & pepper
splash of vinegar

for the sweet potato fries:
3 large sweet potatoes, peeled and cut into fries
EVOO
salt & pepper
garlic powder

1. Preheat oven to 425 degrees. On a baking sheet, toss sweet potato fries, EVOO, salt, pepper and garlic powder. Arrange evenly into rows, bake for about 15-17 minutes flipping halfway through. You will have to do this in shifts!
2. While sweet potato fries are baking, combine all ingredients for the black bean corn salsa in a mixing bowl. Taste and adjust flavors as needed and DONE!
3. Grill hot dogs until grill marks appear and then if desired, use grill to toast the buns as well
4. Place hot dogs in buns and top with the sweet potatoes, black bean corn salsa, tomatoes, avocado, queso and top with fresh cilantro.

HAPPY MEMORIAL DAY WEEKEND! I hope you find the time to enjoy one of my all time favorite foods – a hot dog!