Allow hotdogs to come near room temp before cooking. Wrap each hot dog with one slice of bacon. Place over LOW on pre-heated grill. Once bacon is slightly crisp and skin starts to glisten, turn hot dogs over and cook until toasted evenly on all sides. Remove from grill, set aside.
While hot dogs are cooling, dice avocado, tomatoes, and onion. Gently toss in small bowl. Set aside.
Place hot dog inside torpedo roll. Layer with pinto beans. Garnish with avocado, tomato, and onion mix. Top with a sprinkling of cotija cheese and Spicy Sonoran Aioli. Enjoy!