Preheat the oven to 400 degrees F (205 degrees C).
Use a fork to shred the King Oyster Mushroom (1 pound) and Portobello Mushroom (1 pound) into long strands.
Heat up Olive Oil (3 tablespoon) in a non-stick pan over medium-high heat. Once hot, add the pulled mushrooms and cook for 10 minutes, until mushrooms are soft and turning brown.
Add drained Lentils (1 can), Ground Cumin (3 teaspoon), Chili Powder (1 teaspoon), Cayenne Pepper (1/2 teaspoon), Garlic Powder (2 teaspoon), Dried Oregano (3 teaspoon), Onion Powder (2 teaspoon), Salt (4 teaspoon), Ground Black Pepper (1/2 teaspoon), Brown Sugar (2 teaspoon), Soy Sauce (1 1/2 tablespoon), and Tomato Paste (4 tablespoon). Continue cooking for 15 more minutes, or until the mushrooms are tender and no liquid remains. Set aside.
On a large baking tray, place half the Tortilla Chips (1 bag). Top the chips with half the mushroom mixture and half the Vegan Cheese Sauce (2 cup). Then sprinkle with half the Jalapeño Pepper (3) and half the Vegan Cheese (2 cup) on top. Repeat with a second layer.
Bake for about 5 minutes to heat everything up.
Sprinkle with some Fresh Cilantro (1/2 bunch). Serve with Salsa (1/3 cup) and Guacamole (1/3 cup).