Prepare the Vegetarian Chorizo: In a small skillet over medium heat, heat seeds until toasted, 2 to 3 minutes, stirring frequently, remove from skillet. Add ancho chili to skillet, cook over medium heat until softened, turning often so chili doesn't burn, 1 to 2 minutes. Remove and discard stem, veins, and seeds, chop chili finely.
Combine all ingredients except salt, salsa, and sour cream. Shape mixture into 6 patties; cook in lightly greased large skillet over medium to medium-low heat until browned, 3 to 4 minutes on each side.
Prepare the Sombrero Dip: In a lightly greased skilled, saute poblano chili and onion until tender, 3 to 5 minutes, stir in Vegetarian Chorizo.
Line a dinner-size serving plate with lettuce, cover with refried beans to within 2 inches of edge of lettuce. Spoon salsa over beans, leaving edge of bean layer showing. Spoon Vegetarian Chorizo mixture over salsa; sprinkle with chopped lettuce and tomato, leave edge of Vegetarian Chorizo showing.
Spoon Guacamole over lettuce and tomato and sprinkle with Cheddar cheese. Spoon sour cream in large dollop on top; sprinkle with green onion. Serve with tortilla chips (not included in nutritional data).