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Wrap each hot dog with a slice of bacon, securing it with a toothpick. Set aside. Then toast the buns to be used later.
Heat a small amount of oil in a skillet over medium heat. Add the bacon-wrapped hot dogs and the chopped onion and jalapeno, and cook turning occasionally, until the bacon is crispy and the hot dogs are heated through and the onions are caramelized, about 5-7 minutes. Remove from heat and set aside.
In a small bowl, mix together the mashed pinto beans, mayonnaise, and Mexican crema or sour cream. Season with salt and pepper to taste. Set aside.
In another small bowl, combine the sautéed onions, tomatoes, cilantro, and jalapeño (if using). Mix well and set aside.
Take the toasted buns and spread a generous amount of the bean spread on both the top and bottom halves.
Place a bacon-wrapped hot dog on the bottom half of each roll. Top with the salsa, crumbled queso fresco or cotija cheese, and sliced avocado or guacamole.
Serve the Sonoran hot dogs immediately, while they're still warm.