Heat 1 Tbsp. oil in a large skillet over medium-high. Once hot, add mushrooms and red onion; cook until mushrooms are golden and onion softened; about 8 minutes. Transfer mixture to a food processor.
Add chickpeas, chipotle peppers, and next 7 ingredients (cumin through vinegar) to food processor with mushroom mixture. Pulse until finely chopped, about 8 times, stopping to scrape down the sides as needed.
Heat remaining 2 Tbsp. oil over medium-high in the same skillet you cooked the mushrooms in. Once hot, carefully empty contents of food processor into skillet. Spread chickpea mixture in an even layer and cook without stirring for 2 minutes. Stir and continue cooking 5 to 7 more minutes, stirring only occasionally, until mixture is browned.
Serve vegan chorizo in warm tortillas with toppings and sauce of choice.
*Nutrition facts include filling and tortillas only (not toppings).Make-Ahead: Sauté the mushrooms and red onion up to 2 days in advance and store in the refrigerator. You can also pulse the whole chorizo mixture in the food processor 1 day ahead, and wait to sauté it until ready to eat. Store: Place leftover filling in an airtight container and refrigerate for up to 4 days.Freeze: Place filling in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.Reheat: Filling can either be reheated in the microwave or in a skillet. I prefer adding a drizzle of olive oil to a hot skillet, and reheating the mixture until warm and crisp (about 3 to 5 minutes depending on amount).