Heat ½ teaspoon Hatch House Blend with oil over medium heat 30 seconds. Add beans and cook, mashing into a paste until heated through, about 3-4 minutes, adding water if beans dry out.
Mix mustard with ½ teaspoon Hatch House Blend and set aside.
Light grill on medium heat. Wrap each hot dog in 1 bacon slice and grill, turning often, until bacon is cooked through and crisp on all sides, 12–14 minutes.
Slice open buns, leaving ends intact. Gently toast on grill or in a 350°F oven until warm and lightly toasted, about 2 minutes on grill, 5 minutes in oven.
Place one cooked hot dog into each bun. Spoon 1/4 beans on one side of each dog, and ¼ of mustard on other side of dog. Arrange avocado, tomatoes, and onion over hot dogs, then sprinkle with additional Hatch House Blend to taste.