Loaded Hot Dog
A juicy hot dog piled high with sautéed peppers, onions, mushrooms, and black beans, finished with fresh lettuce, mustard, ketchup, olives, and a hint of rosemary. This hearty, customizable dog is a fun weeknight dinner that's ready in about 30 minutes.
- Total time
- 30 min
- Servings
- 4
- Calories
- 450
- Protein
- 18g
Ingredients
- 4 hot dog buns
- 4 hot dogs
- 2 tbsp olive oil
- 1 bell pepper
- 1 onion
- 1 cup mushrooms
- 1 cup black beans
- 0 toppings (mustard, ketchup, lettuce, olives, jalapeño)
Instructions
- 1
Heat 1 tbsp olive oil in a skillet over medium. Add 1 sliced bell pepper and 1 sliced onion, cook until soft and golden, about 8 minutes.
- 2
Add 1 cup sliced mushrooms and 1 cup black beans (drained and rinsed). Cook until mushrooms are tender and beans are heated through, about 5 minutes. Season with salt and pepper.
- 3
Grill or pan-fry 4 hot dogs over medium-high heat until browned and heated through, about 5 minutes, turning occasionally.
- 4
Warm 4 hot dog buns in the skillet or oven until lightly toasted, about 2 minutes.
- 5
Place each hot dog in a bun. Top with the vegetable-bean mixture, then add mustard, ketchup, shredded lettuce, sliced olives, and jalapeño if desired. Serve immediately.
Tools you’ll need
- skillet
- spatula
- knife
- cutting board
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