2¼ cups vegetable broth, divided
¾ cup brown rice
6 cloves garlic, minced, divided
1 tsp kosher salt
1 tbsp olive oil
1 onion, finely chopped
3 tbsp tomato paste
1 minced chipotle chile in adobo sauce
1 tbsp ground cumin
1 tsp dried oregano
1 lb Swiss chard, stemmed and sliced into ½-inch wide strips
1½ cups cooked pinto beans, divided
1 tbsp lime juice
6 10-inch flour tortillas
10 oz Monterey jack cheese, shredded and divided