Sonoran Dogs

Preheat oven to 425°F. Combine potato wedges, 2 tsp vegetable oil, and a pinch of salt and pepper on baking sheet and toss. Roast until potato wedges are browned and crisp in places, 22 to 25 minutes, flipping halfway through.

Meanwhile, heat 2 tsp vegetable oil in large nonstick skillet over medium-high. Add hot dogs and onion and cook, tossing occasionally, until hot dogs are lightly browned on all sides, 5 to 7 minutes. Transfer hot dogs to plate and cover to keep warm. Add garlic, black beans, just 2 tsp liquid smoke, ¼ tsp salt, and a pinch of pepper to skillet with onion and cook until onion is softened and well browned, 4 to 5 minutes.

Stir together mayo, just half the jalapeño, and a pinch of salt and pepper in small bowl. Set aside.

Wrap buns in damp paper towel and microwave until warmed through, 10 to 15 seconds. Divide steamed buns and fries between serving plates. Top buns with some jalapeño aioli and "bacon" beans. Top with hot dog and drizzle with mustard. Sprinkle with remaining jalapeños and tomato. Serve with remaining jalapeño aioli. Enjoy!

You can also cook hot dogs on the grill or air-fry fries at 400°F for 18 to 20 minutes and hot dogs for 4 to 5 minutes. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.