Peel onion and garlic and chop both finely.
Heat 1 tablespoon of oil in a frying pan. Fry the minced meat in it until crumbly. Fry garlic and onion. Season with salt and pepper. Stir in tomato paste. Add 100 ml water and cherry tomatoes with the juice. Bring to the boil and simmer for about 10 minutes, stirring frequently.
Rinse and drain the beans. Drain the jalapeños. Stir the beans and jalapeños into the chopped chili and bring to the boil briefly. Season to taste with salt. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see
Line baking tray with baking paper. Grate cheese. Halve avocados and remove stone. Remove the flesh from the skin and cut crosswise into slices. Sprinkle with lemon juice. Stir sour cream.
Place 4 tortillas staggered on the tray. Spread with half the sour cream. Spread the chili on top and cover with the avocados. Put 1 tortilla on each. Spread with the remaining sour cream and sprinkle with cheese.
Bake in a hot oven for 15-20 minutes.