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Heat a large skillet over medium heat. Once hot, add the oil and onions and stir for a minute.
Then, add the mushrooms, all of the sauces, and the spices and salt and mix really well.
Cover with a lid and cook for 15 to 20 minutes, opening the lid every 6 minutes or so to stir a little bit and check to make sure nothing is sticking to the skillet.
Continue to cook until the mushrooms are cooked to preference. Then, remove the mushrooms from the skillet or just move them to the side.
Take one tortilla and brush some hot sauce on one side and sprinkle a little bit of the chili powder.
Place tortilla into the skillet, hot-sauce-side down.
Add some of the mushrooms and some cheese to half of the tortilla, and fold the tortilla over.
Continue to cook until the tortilla gets golden on one side. Then, flip and continue to cook until the tortilla is golden on the other side.
Repeat for all the tortillas, then immediately garnish with some chopped red onion, lime juice, cilantro, jalapeño, and/or vegan sour cream.
Slice and serve while it's still hot and crispy.