Finely dice the onion. Finely chop the garlic. Heat a good splash of olive oil in a large frying pan. Briefly sauté the onion, then add the vegan mince and garlic. Fry well from all sides. Add the spices and remove from the heat. Mix with the black beans.
Cut the avocado in half, pit it and remove it from the skin with the help of a spoon. Mash with the lime juice and 1 pinch of salt.
Preheat the oven to 200 degrees Celsius (preferably top heat only). Spread the tortilla chips on a tray lined with wrapping paper. Spread the minced meat mixture on top. Sprinkle with the vegan grated cheese and bake for about 5-10 minutes until the cheese has melted.
Meanwhile, dice the tomato. Cut the spring onion into fine rings. Cut the jalapeño slices a little smaller, if desired.
Sprinkle the diced tomato, jalapeños and spring onion directly onto the hot nachos. Serve with avocado and vegan crème fraîche aside or spread them on top of the nachos as well.