Bean and Cheese Dip

1 (14.5-ounce) can diced tomatoes, drained and divided
1/2 tsp hot pepper sauce
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp dried oregano
1 (16-ounce) can pinto beans, rinsed and drained
1 (16-ounce) can fat-free refried beans
1 (4.5-ounce) can chopped green chiles, drained
Cooking spray
3/4 cup shredded sharp Cheddar cheese

Preheat oven to 350°F. Combine 1 cup tomatoes and the next 7 ingredients (1 cup tomatoes through chiles). Spoon tomato mixture into a 1-1/2-quart casserole dish coated with cooking spray. Top with cheese. Bake at 350°F for 20 minutes or until cheese is melted. Top with remaining tomatoes.