In a large skillet, heat a bit of water and the EVOO , 1 turn of the pan, over medium-high heat. Add the franks; cook until the skin is crisp.
In the same skillet, char the tortillas.
In a bowl, combine the black beans, hot sauce and cumin. On each tortilla, layer some seasoned black beans, monterey jack cheese, salsa verde, lime juice and salt. Top with some avocado and a frank. Wrap up burrito-style.
