Pinto Bean and Swiss Chard Baked Burritos

INGREDIENTS

2 1/4 cups

vegetable broth, divided

3/4 cup

brown rice, rinsed

6 cloves

garlic, minced, divided

1 tsp

kosher salt

1/4 cup

minced fresh cilantro

1 tbsp

vegetable oil

onion, finely chopped

3 tbsp

tomato paste

1 tsp

minced chipotle chile in adobo sauce

1 tbsp

ground cumin

1 tsp

dried oregano

1 lb

Swiss chard, stemmed and sliced into 1-inch wide strips

1 1/2 cups

cooked pinto beans (1 15 oz. can), rinsed, divided

1 tbsp

lime juice

10-inch flour tortillas

10 oz

Monterey jack cheese, shredded (about 2½ cups), divided