Grill the avocados over the cooler side of the grill with the lid closed to absorb the smoke. Rotate the avocado a few times, as needed to cook evenly.
While the hot dogs cook, remove the skin from the avocado and mash in a mixing bowl, adding the minced jalapeno, juice from one lime, salt, red pepper flakes, and black pepper.
Rotate the dogs at the end of the cook time to get perfect char marks. Toast the buns, if desired.
Whisk the bacon and the beans in a bowl together with minced red onion.